Salsa-Turkey Cornbread Casserole

 

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

• 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.