Cornbread Turkey Taco Cheesecake With Zesty Avocado Cream |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 6 |
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Who knew there was a National Cornbread Festival? This recipe was a finalist at the 2007 cook off. Ingredients:
1 lb ground turkey |
1 (1 1/2 ounce) package taco seasoning mix, divided |
1/2 cup salsa |
1/4 cup water |
1 (6 ounce) package martha white cotton country cornbread mix |
1 egg |
1/2 cup milk |
2 (8 ounce) packages cream cheese, softened |
1 cup shredded cheddar cheese |
2 eggs |
sour cream |
1 avocado, peeled and chopped |
2 tablespoons cilantro leaves |
2 tablespoons fresh lime juice |
1 teaspoon lime zest |
salsa |
Directions:
1. Preheat oven to 325 degrees F. In 10 1/2-inch Lodge cast-iron skillet, cook turkey, breaking apart with spatula, until no longer pink and cooked through. Reserve 2 teaspoons taco seasoning; add remaining seasoning, 1/2 cup salsa, and 1/4 cup water to turkey. Cook, stirring until thick, about 2 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.
2. In large bowl, combine cornbread mix, 1 egg, and milk; mix well. Pour into skillet; spoon turkey mixture over batter.
3. In medium bowl, combine cream cheese, Cheddar cheese, 2 teaspoons taco seasoning, and 2 eggs; mix well. Spread over turkey. Bake at 325 degrees F 25 to 30 minutes or until lightly browned around edges. Remove from oven; cool 10 minutes.
4. In small food processor, combine sour cream, avocado, cilantro, lime juice, lime zest, and salt; process until smooth. Gently spread over cheesecake. Serve warm; top with salsa.
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