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Tex-Mex Cornbread Bake
A hearty casserole combining savory ground turkey and green chiles under a golden cornbread crust. Using a boxed cornbread mix and canned soup keeps the preparation fast and simple for busy evenings. It is an ideal weeknight dinner that feeds the whole family with minimal effort. Melted pepper Jack cheese and fresh cilantro add a bright, mildly spicy kick to the rich filling.
Ingredients
- 2 lb. ground turkey
- 1 cup sliced green onions
- 1 (10¾ -oz.) can cream of mushroom soup
- 1 cup milk
- 1 (4-oz.) can chopped green chiles
- 4 oz. pepper Jack cheese, shredded, divided (about 1 cup)
- ¼ cup chopped fresh cilantro or parsley
- Salt and freshly ground black pepper
- 1 (6-oz.) pkg. buttermilk cornbread mix
- 3 Tbsp. chopped fresh cilantro
Instructions
- 1Preheat the oven to 400°F. Place the ground turkey in a large skillet over medium heat and cook for about 5 minutes, stirring frequently until the meat crumbles and loses its pink color. Add the sliced green onions and cook for another 2 minutes.
- 2Pour the cream of mushroom soup, milk, and chopped green chiles into the skillet. Bring the mixture to a gentle boil, then take the pan off the heat. Fold in three-quarters of a cup of the shredded pepper Jack cheese and one-quarter cup of chopped cilantro. Taste the filling and season with salt and black pepper.
- 3Coat a 2-quart baking dish with cooking spray. Transfer the turkey and cheese mixture into the prepared dish, spreading it out in an even layer.
- 4Combine the buttermilk cornbread mix, three-quarters of a cup of water, three tablespoons of chopped cilantro, and the remaining quarter cup of pepper Jack cheese in a bowl. Pour this batter evenly over the turkey filling in the baking dish.
- 5Place the dish in the preheated oven and bake for 20 to 25 minutes until the cornbread topping turns golden brown. Let the casserole rest for 5 minutes before serving.