Slow Cooker Tamale Pie with Cornbread Crust

4 from 2 votes

This dish is full of healthy ingredients that are slow-cooked to bring out all the rich Southwestern flavors.

Prep Time20

Cook Time3

Total Time3 20

Course: Dinner

Cuisine: Mexican, Tex-Mex

Keyword: Slow Cooker

Servings: people

Calories: 351kcal

1 pound lean ground turkey
16 ounces salsa jar, no sugar added
1 carrot peeled and finely diced
15 ounces black beans can, drained and rinsed
2.25 ounces diced green chilies can
1 1/2 cups corn frozen
1 teaspoon cumin
2 teaspoons chili powder
1/2 teaspoon black pepper
1/2 teaspoon kosher or sea salt more or less to taste
1/2 cup cheddar cheese shredded, reduced-fat (block cheese is best for shredding, as it doesn't contain all the added waxes of commercially shredded cheese)

In a large skillet, add ground turkey and cook over medium heat, while breaking up turkey into small pieces. Cook turkey until no longer pink, about 10 minutes. Drain any fat and add turkey to the slow cooker. Add the remaining ingredients (except cornbread topping), stir well.

In a medium bowl, combine cornmeal, baking powder, soda, salt, and pepper. Add egg, buttermilk, green chilies, and 1/2 cup cheese, stir just until combined. Spread batter evenly over the meat mixture, sprinkle with 1/4 cup cheese. Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours.

SmartPoints (Freestyle): 11