Welcome family to the dinner table with a homey Mexican cornbread casserole packed with turkey, beans and salsa. The tasty cornbread topper really makes this dish!
Salsa-Turkey Cornbread Casserole
- Prep Time 25 min
- Total 40 min
- Servings 8
- Ingredients 14
Ingredients
Casserole
- 1 tablespoon olive or vegetable oil
- 1 1/4 lb ground turkey
- 1 cup thick & 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
Topping
- 1 pouch (6.5 oz) Betty Crocker™ Cornbread & Muffin Mix
- 1/3 cup milk
- 2 tablespoons butter, melted
- 1 egg
Make With
Gold Medal Flour
Instructions
-
Step1Heat 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.
-
Step2Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
-
Step3In 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.
-
Step4Bake 12 to 15 minutes or until topping is golden brown.
Nutrition
510
Calories
15g
Total Fat
28g
Protein
66g
Total Carbohydrate
10g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 510
- Calories from Fat
- 140
- Total Fat
- 15g
- 24%
- Saturated Fat
- 4 1/2g
- 23%
- Trans Fat
- 0g
- Cholesterol
- 80mg
- 27%
- Sodium
- 840mg
- 35%
- Potassium
- 740mg
- 21%
- Total Carbohydrate
- 66g
- 22%
- Dietary Fiber
- 12g
- 47%
- Sugars
- 10g
- Protein
- 28g
% Daily Value*:
- Vitamin A
- 15%
- 15%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 25%
- 25%
Exchanges:
3 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 1/2 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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