Cornbread-Topped Enchilada Casserole

This is an easy, delicious, make-and-leave-it, slow-cooker recipe that I make all the time. The cornbread crust gives it a wonderful texture too. For a more meaty dish, add cooked, ground turkey or beef. Enjoy!

Cornbread-Topped Enchilada Casserole

1 teaspoon ground cumin
1/2 teaspoon of salt
1/2 teaspoon of chili powder
1/4 teaspoon black pepper
1 (15oz.) can black beans, rinsed and drained
1 (15oz.) can kidney beans, rinsed and drained
1 (15 oz.) can of diced tomatoes with mild green chiles, drained
1 (11oz.) can of corn, drained
1 can (10 oz.) enchilada sauce (your choice)
2 green onions chopped
1/4 cup chopped fresh cilantro
1 lb. cooked ground turkey or beef (optional)
1 package (8.5 oz.) cornbread mix
2 eggs
1 to 2 cups shredded Mexican cheese blend

Combine seasonings, beans, tomatoes, corn, enchilada sauce, green onions, and cilantro. Stir then cover and cook on low for six hours.

In a small bowl, combine corn bread mix, two eggs and spoon over mixture. Cover an cook on low until cornbread is done. Check by removing lid, (insert toothpick into center of bread and it comes out clean).

Sprinkle shredded cheese on top of corn bread until melted.


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