This Crockpot Enchilada Casserole takes a family favorite and turns it into an easy slow cooker meal.It’s packed with a savory ground turkey, black bean, and corn filling, then finished with a fluffy cornbread crust that “bakes” right on top.It’s a hearty, all-in-one dinner that’s super cozy and takes almost no effort to make.

Why We Love This Crockpot Enchilada Casserole I wasn’t kidding when I said I was having a ground turkey casserole moment right now! After making my Baked Enchilada Casserole and the Cheesy Ground Turkey Noodle Casserole recently, I realized I needed a version that I could just “fix and forget.” This recipe is the answer for those days when I don’t even have time to turn on the oven.The magic here is that it’s a complete meal in one pot.You get that savory, cheesy enchilada filling that my husband loves, but the real star is the cornbread topping that steams right in the slow cooker.

It comes out fluffy and moist, soaking up all those delicious juices from the turkey and corn mixture below.It’s warm, filling, and exactly the kind of comfort food my kids ask for.Ingredients & Recipe Tips Ground Turkey: You need to brown the turkey in a skillet before adding it to the slow cooker.

This ensures the meat is fully cooked and allows you to drain off any excess grease so the casserole doesn’t get oily.Black Beans & Corn: This is a true pantry meal.I use canned whole kernel corn and black beans.

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