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Tex-Mex Turkey Cornbread Casserole
When dinner needs to happen fast, this hearty turkey casserole hits all the right notes. Savory ground turkey and mild green chiles simmer in a rich, creamy sauce before getting blanketed under a golden cornbread crust. Using a boxed mix keeps the prep work incredibly simple, while melted pepper Jack cheese and fresh cilantro add a bright, spicy kick to the filling. It's a comforting, all-in-one meal that'll quickly become a family favorite.
Equipment
- Oven
- Skillet
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 to soften.
- 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 3/4 cup of the shredded pepper Jack cheese and 1/4 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.
- 4Stir together the buttermilk cornbread mix, 3/4 cup of water, 3 tablespoons of chopped cilantro, and the remaining 1/4 cup of pepper Jack cheese in a bowl. Pour this batter evenly over the turkey filling in the baking dish.
- 5Bake in the preheated oven for 20 to 25 minutes until the cornbread topping turns golden brown. Let the casserole rest for 5 minutes before serving so the filling can set.
Notes
- Make ahead: You can prepare the turkey filling up to 2 days in advance and store it in the fridge. Reheat it slightly on the stove before adding the fresh cornbread batter and baking.
- Storage: Keep leftovers in an airtight container in the fridge for up to 4 days. Reheat individual portions in the microwave.
- Swap: If you don't have pepper Jack, sharp cheddar or Monterey Jack works beautifully in this casserole.