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Turkey Cornbread Casserole

Prep 15 min
Total 50 min
Servings 6

Prepared Betty Crocker cornbread & muffin mix is the perfect topper for this homey casserole made with ground turkey, salsa and enchilada sauce. MORE+ LESS-

By Betty Crocker Kitchens

January 23, 2015

Make with

Old El Paso

Ingredients

lb lean (at least 93%) ground turkey

package (1 oz) Old El Paso™ taco seasoning mix

can (15 oz) Progresso™ red kidney beans, drained, rinsed

jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa

1/2

cup Old El Paso™ enchilada sauce

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)

tablespoons chopped fresh cilantro

Steps

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1

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
2

In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole.
3

Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture.
4

Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.