Adapted from http://www.melskitchencafe.com/
1 pound ground turkey
1 medium yellow onion, diced
1 teaspoon salt
1/2 teaspoon black pepper
1 can corn
1 1/2 cups salsa (jarred or homemade)
1 can (15 ounce) black, pinto or white beans, rinsed and drained (I used pinto)
1 cup shredded cheddar cheese
2 boxes Jiffy corn muffin mix - mixed according to package directions
Spread meat mixture in a greased 9x13 pan.
Sprinkle cheese on top.
Mix two boxes cornbread, 2/3 cup milk, and 2 eggs in a bowl.
Pour cornbread evenly over meat and cheese.
Bake for 40-45 minutes until the edges are bubbly and a toothpick inserted into the center of the cornbread comes out clean or with a few moist crumbs. Let the casserole stand for 10 minutes before serving.
This was good with a green salad on the side.
| 9 Servings | ||
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Amount Per Serving | ||
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| Calories | 415.7 | |
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| Total Fat | 16.0 g | |
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| Saturated Fat | 7.4 g | |
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| Polyunsaturated Fat | 0.2 g | |
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| Monounsaturated Fat | 1.2 g | |
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| Cholesterol | 48.7 mg | |
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| Sodium | 1,349.6 mg | |
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| Potassium | 58.1 mg | |
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| Total Carbohydrate | 48.6 g | |
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| Dietary Fiber | 3.4 g | |
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| Sugars | 13.6 g | |
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| Protein | 16.3 g | |
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