This Mexican turkey cornbread casserole recipe layers succulent turkey with pasta to soak up the Mexican flavors under a moist, sweet cornbread-cheese topping. Serve it with a salad for a complete meal.
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
Preheat the oven to 350 degrees F (175 degrees C).
-
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
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.
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4
Combine muffin mix, creamed corn, and milk in a bowl; spread over turkey mixture.
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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.
Nutrition Facts
Per serving
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