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.
Creamy Tex-Mex Cornbread Bake
Use ground turkey and low-fat soup and milk to lighten up this hearty casserole.
More From Southern Living
Total: 40 Minutes
- 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
- 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.
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