3/4 pound ground turkey
1 large yellow onion, sliced
1 tablespoon olive oil
15 Ounces pinto beans
10 ounces enchilada sauce
1 1/2 teaspoons garlic powder
1 package corn muffin mix
1/3 cup milk
1 medium egg
2 tablespoons butter, melted
1/2 cup cheddar cheese, lowfat, shredded
1. Place the ground turkey in a skillet over medium heat with the onions and olive oil, and cook and stir the meat until it is browned, about 10 minutes, breaking up the meat as it cooks. Drain the meat. and place it into the slow cooker. Stir in the beans, enchilada sauce, and garlic powder.
2. In a bowl, combine the corn bread mix with milk, egg, and butter, and stir until just mixed. Stir in the Cheddar cheese. Spoon the corn bread mixture over the meat mixture in the slow cooker.
3. Set the cooker to Low, cover, and cook until the corn bread topping is cooked through and set, about 5 hours.
Per Serving (excluding unknown items): 563 Calories; 21g Fat (33.5% calories from fat); 31g Protein; 64g Carbohydrate; 19g Dietary Fiber; 110mg Cholesterol; 440mg Sodium.
Exchanges: 3 Grain(Starch); 2 1/2 Lean Meat; 1/2 Vegetable; 0 Non-Fat Milk; 3 Fat; 1 Other Carbohydrates.