Photo: Hector Sanchez; Styling: Caroline M. Cunningham
2 pounds ground turkey
1 cup sliced green onions
1 (10 3/4-oz.) can cream of mushroom soup
1 cup milk
1 (4-oz.) can chopped green chiles
1 cup (4 oz.) shredded pepper Jack cheese, divided
1/4 cup chopped fresh cilantro or parsley
Vegetable cooking spray
1 (6-oz.) package buttermilk cornbread mix
3 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.
Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.
Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.
Bake at 400° for 20 to 25 minutes or until golden.
Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.
I wanted to like this, but it was somewhat bland. I was concerned about not making the corn bread portion with the package directions, but that turned out fine (I used a box of Jiffy). The creamy meat mixture needed something though. Not sure what. Chopped onion maybe? I chose to use parsley over cilantro, so maybe that made it less Tex-Mexy. It wasn't a difficult recipe but not sure I'd make it again.
This was good but could be better. The recipe did not specify to drain the meat so I didn't but once I added the milk, it had far too much liquid. Even after cooking longer, it was too much to adequately evaporate. I would suggest draining the cooked meat. Also, if you really like tex-mex and spicy food, you will find this needs a lot of seasoning. Being a Texan, I get plenty of spicy food and enjoyed the mellow southwest flavor in this dish. I also left out the cilantro as it's something our kids don't like. The kids really liked the dish even though the texture was a bit mushy for my taste but draining the meat would solve that.
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