Turkey Cornbread Casserole Recipe

Ingredients

1

lb lean (at least 93%) ground turkey

1

package (1 oz) Old El Paso™ taco seasoning mix

1

can (15 oz) Progresso™ red kidney beans, drained, rinsed

1

jar (16 oz) Old El Paso™ Thick ‘n Chunky salsa

1/2

cup Old El Paso™ enchilada sauce

1

                        pouch (6.5 oz) Betty Crocker™ cornbread & muffin mix

Milk, butter and egg called for on cornbread mix pouch

1/2

cup shredded pepper Jack cheese (2 oz)

2

tablespoons chopped fresh cilantro

Preparation

Heat oven to 350°F. Spray 2-quart casserole with cooking spray.

In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole.

Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture.

Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.

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