SALSA-TURKEY CORNBREAD CASSEROLE

Salsa-Turkey Cornbread Casserole image

Provided by @MakeItYours

Number Of Ingredients 14

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1 tablespoon olive or vegetable oil
1 1/4 lb ground turkey
1 cup Old El Paso® Thick 'n Chunky salsa
2 tablespoons Gold Medal® all-purpose flour
2 cans (14.75 oz each) Green Giant® cream style sweet corn, undrained
2 cans (15 oz each) Progresso® black beans, drained, rinsed
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 pouch (6.5 oz) Betty Crocker® cornbread & muffin mix
1/3 cup milk
2 tablespoons butter or margarine, melted
1 egg

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.