Salsa - Turkey Cornbread Casserole

November 23, 2015

1 tablespoon olive or vegetable oil

1 1/4 lb ground turkey

1 cup Tascosa Hot Sauce

2 tablespoons all-purpose flour 

2 cans (14.75 oz each) Green Giant™ cream style sweet corn, undrained

2 cans (15 oz each) black beans, drained, rinsed 

1 tablespoon chili powder

2 teaspoons ground cumin

1/2 teaspoon salt

1/8 teaspoon pepper

Topping

1 pouch (6.5 oz) cornbread & muffin mix 

1/3 cup milk

2 tablespoons butter or margarine, melted

1 egg

Directions:

  • Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.

  • 2 Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.

  • 3 In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.

  • 4 Bake 12 to 15 minutes or until topping is golden brown.

 

Recipe from bettycrocker.com

 

 

 

 

 

 

 

 

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