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Salsa-Turkey Cornbread Casserole
Salsa-Turkey Cornbread Casserole
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Prep Time:
25 minutes
Total Time:
40 minutes
Delightful Mexican cornbread casserole with turkey, beans, and salsa topped with delicious cornbread.
Ingredients:
  • 1 egg
  • 1 tablespoon olive or vegetable oil
  • 1 1/4 lb ground turkey
  • 1 cup thick & chunky salsa
  • 2 tablespoons Gold Medal™ all-purpose flour
  • 2 cans (14.75 oz each) cream style sweet corn, undrained
  • 2 cans (15 oz each) Progresso™ black beans, drained, rinsed
  • 1 tablespoon chili powder
  • 2 teaspoons ground cumin
  • 1/8 teaspoon pepper
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • 2 tablespoons butter, melted
Instructions:
  • Preheat oven to 450°F and grease a 13x9-inch (3-quart) glass baking dish. In a 4-quart Dutch oven, warm oil over medium-high heat. Sauté turkey in oil for 4 to 6 minutes until no longer pink, stirring often. Add salsa and flour, and cook for 2 to 3 minutes until slightly thickened, stirring constantly.
  • Combine all the remaining casserole ingredients, bring to a boil, and then evenly spread the turkey mixture in a baking dish.
  • Combine all topping ingredients in a bowl until just moistened (batter will be lumpy), then spread over turkey mixture in baking dish.
  • Bake until the topping is golden brown, for about 12 to 15 minutes.

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