Mexican Turkey Corn Bread Casserole Recipes

SALSA-TURKEY CORNBREAD CASSEROLE

Steps:

• Heat oven to 450°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In 4-quart Dutch oven, heat oil over medium-high heat. Cook turkey in oil 4 to 6 minutes, stirring frequently, until no longer pink. Stir in salsa and flour. Cook 2 to 3 minutes, stirring constantly, until slightly thickened.
• Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
• In medium bowl, stir all topping ingredients just until moistened (batter will be lumpy). Pour topping over turkey mixture; gently spread to sides of baking dish.
• Bake 12 to 15 minutes or until topping is golden brown.

MEXICAN CORN BREAD CASSEROLE WITH TURKEY

Steps:

• Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
• Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
• Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

MEXICAN TURKEY CORN BREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
• Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
• Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

Steps:

• Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
• Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

MEXICAN CORN BREAD CASSEROLE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Heat olive oil in a skillet over medium-high heat. Add onion and red bell pepper; saute until softened, 5 to 7 minutes. Add ground beef, garlic, chili powder, cayenne pepper, salt, and black pepper. Cook and stir until beef is browned and crumbly, 5 to 7 minutes.
• Mix corn into the beef mixture and toss to defrost, about 3 minutes. Drain and discard fat. Add about 1/4 of the shredded Mexican cheese blend and mix well. Pour meat sauce into a 9x13-inch casserole dish. Cover meat with a thin layer of salsa.
• Combine cornmeal, salt, and baking soda in a large bowl. Add milk and eggs; stir until well blended. Pour cornmeal mixture on top of salsa layer and top with remaining shredded Mexican cheese blend.
• Bake in the preheated oven until browned on top, about 30 minutes.

TURKEY CORNBREAD CASSEROLE

Steps:

• 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.