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Turkey Cornbread Casserole
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Prep Time:
15 minutes
Total Time:
50 minutes
Enhance your casserole with a delightful twist using Betty Crocker cornbread mix, ground turkey, salsa, and enchilada sauce.
Ingredients:
  • 1 lb lean (at least 93%) ground turkey
  • 1 packet (1 oz) Old El Paso™ Original Taco Seasoning Mix
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 jar (16 oz) thick & chunky salsa
  • 1/2 cup from 1 can (10 oz) Old El Paso™ Mild Red Enchilada Sauce
  • 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
  • Milk, butter and egg called for on cornbread mix pouch
  • 1/2 cup shredded pepper Jack cheese (2 oz)
  • 2 tablespoons chopped fresh cilantro
Instructions:
  • Preheat oven to 350°F and generously coat a 2-quart casserole dish with cooking spray.
  • 1. In a 12-inch skillet, sauté the ground turkey with taco seasoning over medium heat for 8 to 10 minutes, stirring occasionally, until the turkey is cooked through. Remove from the heat and mix in the beans, salsa, and enchilada sauce. Transfer the flavorful mixture into a casserole dish.
  • Prepare the cornbread mix according to package instructions with milk, butter, and egg. Mix in cheese and cilantro. Spread the batter over the turkey mixture.
  • Bake until cornbread turns a beautiful golden brown, which typically takes 20 to 25 minutes. Allow it to rest for 10 minutes before serving.

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