Best Salsa Turkey Cornbread Casserole Recipes

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SALSA-TURKEY CORNBREAD CASSEROLE



Salsa-Turkey Cornbread Casserole image

Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 14

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) 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.

Nutrition Facts : Calories 510, Carbohydrate 66 g, Cholesterol 80 mg, Fat 1, Fiber 12 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 10 g, TransFat 0 g

SALSA-TURKEY CORNBREAD CASSEROLE



Salsa-Turkey Cornbread Casserole image

Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 8

Number Of Ingredients 14

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) 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.

Nutrition Facts : Calories 510, Carbohydrate 66 g, Cholesterol 80 mg, Fat 1, Fiber 12 g, Protein 28 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 840 mg, Sugar 10 g, TransFat 0 g

SALSA-TURKEY CORNBREAD CASSEROLE



Salsa-Turkey Cornbread Casserole image

Welcome family to the dinner table with a homey casserole of turkey, beans and salsa topped with a tasty cornbread topper.

Provided by @MakeItYours

Number Of Ingredients 14

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.

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