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Turkey Cornbread Casserole

turkey cornbread casserole Entree
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
Old El Paso
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

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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.
 

Nutrition Facts

Serving Size: 1 Serving
Calories
380
% Daily Value
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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