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
1 pouch (6.5 oz) cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
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.