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Turkey Cornbread Casserole

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.
Updated January 23, 2015
Make With
Make With
Old El Paso

Ingredients

  • 1 lb lean (at least 93%) ground turkey
  • 1 package (1 oz) Old El Paso™ taco seasoning mix
  • 1 can (15 oz) Progresso™ red kidney beans, drained, rinsed
  • 1 jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa
  • 1/2 cup Old El Paso™ 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

Steps

  • 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.

Nutrition Facts

Serving Size: 1 Serving
Calories
380
Total Fat
14g
0%
Saturated Fat
6g
0%
Sodium
1590mg
0%
Total Carbohydrate
42g
0%
Dietary Fiber
2g
0%
Protein
23g
% Daily Value*:
Vitamin A
0%
0%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
0%
0%
Exchanges:
2 Starch; 1 1/2 Vegetable; 1/2 Very Lean Meat; 2 Lean Meat; 1/2 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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