Crockpot Enchilada Casserole

Name: Crockpot Enchilada Casserole Recipe
Yield: 6
Ingredients: * *Jennie-O Extra Lean Ground Turkey 10 oz (remove); * *BC Cornbread & Muffin mix - 1/6 prepared pkg 6 serving (remove); * Peppers sweet red raw sliced 1 cup (remove); * *Onion (Yellow) 1 med raw .66 serving (remove); * *Rosarita no fat Traditional refried beans (serving 0.5 cup) 3.5 cup (remove); * Ortega Enchilada Sauce 0.06 package (remove); * *Old El Paso Taco Seasoning 12 tsp (remove); * Cheddar Cheese 0.4 cup shredded (remove); plus some garlic and cumin to taste

Number of Servings: 6

Ingredients

* *Jennie-O Extra Lean Ground Turkey, 10 oz (remove) * *BC Cornbread & Muffin mix - 1/6 prepared pkg, 6 serving (remove) * Peppers, sweet, red, raw, sliced, 1 cup (remove) * *Onion (Yellow), 1 med, raw, .66 serving (remove) * *Rosarita no fat Traditional refried beans (serving 0.5 cup), 3.5 cup (remove) * Ortega Enchilada Sauce, 0.06 package (remove) * *Old El Paso Taco Seasoning, 12 tsp (remove) * Cheddar Cheese, 0.4 cup, shredded (remove)plus some garlic and cumin to taste

Directions

Everything but the cornbread gets cooked together in a skillet. Put in a baking dish or crock pot. Mix the cornbread according to package directions and spread on top. On the lowest setting for about 5 hours. Or bake as directed by the cornbread pkg.

Number of Servings: 6

Recipe submitted by SparkPeople user MAGGIEG29.

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 400.9
Total Fat: 9.9 g
Cholesterol: 71.6 mg
Sodium: 1,619.3 mg
Total Carbs: 53.7 g
Dietary Fiber: 6.8 g
Protein: 23.6 g

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