Name: Mexican Corn Bread Casserole with Turkey
Prep time: 10 min
Cook time: 10 min
Yield: 10
Ingredients: Ground turkey - 2 pounds; Diced onion - 1 cup; Garlic, minced - 2 cloves; Salsa - 1 ½ cups; Ground cumin - 2 teaspoons; Salt - ½ teaspoon; Ground black pepper - ½ teaspoon; Chili powder, or to taste (Optional) - ½ teaspoon; Milk - 1 ¼ cups; Polenta - 1 cup; Butter, softened - ½ cup; Corn flour - ½ cup; Egg whites - 3 tablespoons; Baking soda - 1 teaspoon; Shredded Mexican-style Cheddar cheese blend, divided - 2 cups; Salsa - 2 cups

Mexican Corn Bread Casserole with Turkey

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Mexican Corn Bread Casserole with Turkey

1. Ground turkey - 2 pounds

2. Diced onion - 1 cup

3. Garlic, minced - 2 cloves

4. Salsa - 1 ½ cups

5. Ground cumin - 2 teaspoons

6. Salt - ½ teaspoon

7. Ground black pepper - ½ teaspoon

8. Chili powder, or to taste (Optional) - ½ teaspoon

9. Milk - 1 ¼ cups

10. Polenta - 1 cup

11. Butter, softened - ½ cup

12. Corn flour - ½ cup

13. Egg whites - 3 tablespoons

14. Baking soda - 1 teaspoon

15. Shredded Mexican-style Cheddar cheese blend, divided - 2 cups

16. Salsa - 2 cups

How to cook deliciously - Mexican Corn Bread Casserole with Turkey

1. Stage

Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.

2. Stage

Preheat the oven to 425 degrees F (220 degrees C).

3. Stage

Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.

4. Stage

Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.

5. Stage

Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.