Creamy Tex-Mex Cornbread Bake

Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Use ground turkey and low-fat soup and milk to lighten up this hearty casserole.

Yield:

Makes 6 servings

Recipe from

Recipe Time

Hands-on: 20 Minutes
Total: 40 Minutes

Ingredients

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

Preparation

1. 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.

2. 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.

3. 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.

4. Bake at 400° for 20 to 25 minutes or until golden.

Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.

Note:

Vanessa McNeil Rocchio,

April 2014