Slow cooker Mexican cornbread casserole

Slow Cooker Mexican Cornbread Casserole

Ingredients:

1 lb lean ground turkey (uncooked)

1 can (about 15 oz) Mexican-style corn (with peppers)

1 cup shredded Mexican cheese blend

1 box Jiffy cornbread mix (plus ingredients listed on the box)

Sliced jalapeños (to taste)

Instructions:

1. Layer the Ingredients: In the Crock-Pot, spread the raw lean ground turkey evenly on the bottom.

2. Add Corn & Cheese: Pour the Mexican-style corn over the turkey, then sprinkle the shredded Mexican cheese on top.

3. Prepare the Cornbread: In a bowl, mix the Jiffy cornbread batter according to the package instructions. Pour the batter over the cheese layer, spreading it evenly.

4. Top with Jalapeños: Arrange sliced jalapeños on top of the cornbread mixture.

5. Cook: Cover and cook on high for 5 hours or until the cornbread is fully set and the turkey is cooked through.

6. Serve & Enjoy: Scoop out and enjoy your hearty, cheesy, and spicy Mexican cornbread casserole!