Mexicali Crockpot Pie


  • 1 lb. Ground Turkey
  • 1 large Chopped Onion
  • 1 tsp. Dry Minced Garlic
  • 1 10 oz. Can of Enchilada Sauce
  • 1 8 oz. Can of Tomato Sauce
  • 2 15 ½ oz. Cans of Beans w/ Mexican or Chili Seasoning
  • 2 12-16 oz. Cans of Mexicali Corn
  • 6 Corn Tortillas
  • ½ lb. Shredded Low-Fat Cheddar Cheese


  • Brown ground turkey. Drain the excess fat.
  • Add onion and garlic to the beef, cook until onion is clear and soft.
  • Season with salt and pepper, if you choose.
  • Combine enchilada and tomato sauces into a bowl.
  • Open cans of beans & corn, drain the corn.
  • Wipe inside of Crock Pot with oil.
  • Assemble ingredients by the Crock Pot. Place 1 tortilla in the bottom of the Crock Pot. Make 5 layers using 1/5 of each ingredient in this order: turkey, beans, corn, sauce, cheese, and tortilla, ending with a topping of cheese.
  • Cover Crock Pot & cook on low for 5-7 hours.


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