Salsa-turkey Corn Bread Casserole |
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Prep Time: 0 Minutes Cook Time: 24 Minutes |
Ready In: 24 Minutes Servings: 8 |
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I have used this recipe in the cold of winter so good and filling a nice comfort food. We like this hot so I use the hot thick and chunky salsa. I love Pace and added 1/2 Tbsp. ground chili powder and I added the ground cayenne pepper. Read more . I serve it with a nice crispy cole slaw or a fruit salad. Ingredients:
1 tbsp. olive oil |
1-1/2 lbs. ground turkey |
1 cup salsa ( i use pace hot salsa that is thick and chunky) |
2 tbsp. all-purpose flour |
2 cans (15-oz. each) cream style corn |
2 cans (15-oz each.) black beans, rinsed and drained. |
1-1/2 tbsp. ground chili powder |
2 tsp. ground cumin |
1/2 tsp. salt |
1/2 tsp. ground cayenne pepper |
corn bread topping |
1 pouch (6.5-oz.) any brand will do |
1/3 cup milk |
2 tbsp. butter, melted |
1 egg |
stir in all ingredients in medium bowl just until moistened (batter will be lumpy) |
Directions:
1. Preheat oven to 450*F.
2. Grease a 13x9x2 baking dish.
3. Heat oil in 4-qt Dutch oven over medium high heat.
4. Cook turkey in oil 6 minutes, stirring until no longer pink.
5. Stir in salsa and flour.
6. Cook 3 minutes, stirring constantly until slightly thickened.
7. Stir in remaining ingredients except Corn Bread Topping.
8. Heat to boiling.
9. Spread turkey in baking dish.
10. Make Corn Bread Topping. Pour topping over turkey mixture, gently spread to sides of baking dish.
11. Bake uncovered 15 minutes or until topping is golden brown.
12. NOTE: Use regular salsa and 1 Tbsp. ground chili powder and omit the ground cayenne pepper if you do not like it really hot.
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