|
| 1 | tablespoon olive or vegetable oil |
| 1 1/4 | lb ground turkey |
| 1 | cup Old El Paso® Thick 'n Chunky salsa |
| 2 | tablespoons Gold Medal® all-purpose flour |
| 2 | cans (14.75 oz each) Green Giant® cream style sweet corn, undrained |
| 2 | cans (15 oz each) Progresso® black beans, drained, rinsed |
| 1 | tablespoon chili powder |
| 2 | teaspoons ground cumin |
| 1/2 | teaspoon salt |
| 1/8 | teaspoon pepper |
|
| 1 | pouch (6.5 oz) Betty Crocker® cornbread & muffin mix |
| 1/3 | cup milk |
| 2 | tablespoons butter or margarine, melted |
| 1 | egg |
Serve with...
California Citrus Broccoli Slaw
Total Time:
20 min
| 1. | Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened. |
| 2. | Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish. |
| 3. | In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish. |
| 4. | Bake 12 to 15 minutes or until topping is golden brown. |
| No change. |
|
| Ground beef or pork can be substituted for the ground turkey. |
|
| Serve orange wedges with this tasty casserole. |
Nutrition Information:
510 ( 140); 15g ( 4 1/2g, 0g); 80mg; 840mg; 66g ( 12g, 10g); 28g 15%; 8%; 10%; 25% 3 ; 1 ; 1 ; 2 1/2 ; 1 4 1/2