1 lb. ground turkey
1 tsp. ground cumin
1 tsp. chili powder
1/2 tsp. salt
1/4 tsp. pepper
1 can (15 oz) black beans, rinsed and drained
1 can (14.5 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
1 can (10 oz) enchilada sauce
2 green onions, chopped
1/4 cup minced fresh cilantro
1 pkg (8.5 oz) corn bread/muffin mix
2 eggs, lightly beaten
1 cup (4 oz) shredded Mexican cheese blend
*In a large skillet, cook turkey until no longer pink. Stir in seasonings.
*Transfer to a crockpot. Stir in beans, tomatoes, corn, enchilada sauce, green onions and cilantro. Cook on low 6-8 hours or until heated through.
*In a small bowl, combine muffin mix and eggs; spoon over turkey mixture. Cook on low 1-1 1/2 hours longer or until a toothpick inserted in corn bread layer comes out clean.
*Sprinkle with cheese; let stand, covered, 5 minutes. If desired, serve with toppings. (Sour cream, salsa, avocado).
