Ingredients
Scale
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can black beans, rinsed and drained
- 1 (10 ounce) can diced tomatoes with green chilies, undrained
- 1 cup chicken broth
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 (8.5 ounce) package cornbread mix
- 1 egg
- 1/3 cup milk
- 1 cup shredded cheddar cheese
Instructions
- Preheat oven to 375°F (190°C).
- Heat olive oil in a large skillet over medium heat. Add ground turkey and cook until browned, breaking it up with a spoon. Drain any excess fat.
- Stir in onion and garlic; cook until softened, about 5 minutes.
- Add corn, black beans, diced tomatoes with green chilies, chicken broth, chili powder, cumin, salt, and pepper. Bring to a simmer and cook for 5-7 minutes, allowing flavors to meld.
- Pour the turkey mixture into a 9×13 inch baking dish.
- In a medium bowl, prepare the cornbread mix according to package directions, using 1 egg and 1/3 cup milk.
- Spread the cornbread batter evenly over the turkey mixture.
- Sprinkle with shredded cheddar cheese.
- Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
- Let stand for 5 minutes before serving.
Notes
- For a spicier casserole, add a pinch of cayenne pepper to the turkey mixture.
- You can substitute other vegetables like bell peppers or zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American
- Diet: Low Fat
Nutrition
- Serving Size: 1/6 of casserole
- Calories: 450
- Sugar: 10g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 30g
- Cholesterol: 80mg