Creamy Tex-Mex Cornbread Bake

2 Reviews
ADD YOUR REVIEW
Photo: Hector Sanchez; Styling: Caroline M. Cunningham
Hands-on Time
20 Mins
Total Time
40 Mins
Yield
Makes 6 servings
By Vanessa McNeil Rocchio
April 2014
RECIPE BY Southern Living

Use ground turkey and low-fat soup and milk to lighten up this hearty casserole.

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

How to Make It

Step 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.

Step 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.

Step 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.

Step 4

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

Step 5

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

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Ratings & Reviews

Needs more flavor

KIM
May 12, 2016
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.

razmatazkim's Review

razmatazkim
June 02, 2014
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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