Mexican Turkey Corn Bread Casserole

Ingredients

• 1 tablespoon canola oil
• 1 pound ground turkey
• 0.25 cups fat-free chicken broth
• 1 tablespoon taco seasoning mix
• 2 ounces orzo pasta
• 1 jar salsa , 8 ounce
• 1 package dry corn muffin mix , 8.5 ounce
• 1 can cream-style corn , 8.25 ounce
• 1 tablespoon milk
• 1 cup shredded Mexican cheese blend

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Heat oil in a large saucepan over medium-high heat; add ground turkey. Cook and stir until browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir in chicken broth and taco seasoning mix; cook and stir until liquid reduces and thickens, 3 to 5 minutes.

3. 3

   Stir in orzo; bring to a simmer and cook until slightly softened, about 2 minutes. Stir in salsa until combined. Transfer turkey mixture to a 2-quart casserole dish.

4. 4

   Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.

5. 5

   Bake in the preheated oven until a toothpick inserted into center of casserole comes out clean, 35 to 40 minutes. Sprinkle Mexican cheese blend over top of casserole; bake until cheese melts, about 5 minutes more.