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Turkey Cornbread Casserole

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Turkey Cornbread Casserole
  • Prep 15 min
  • Total 50 min
  • Servings 6
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Prepared Betty Crocker cornbread & muffin mix is the perfect topper for this homey casserole made with ground turkey, salsa and enchilada sauce.
Updated Jan 23, 2015

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
Make With
Make With
Old El Paso

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

380 Calories, 14g Total Fat, 23g Protein, 42g Total Carbohydrate

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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