Mexican Turkey Corn Bread Casserole Recipes

MEXICAN GROUND TURKEY CASSEROLE

Steps:

• Brown turkey in olive oil with onions and garlic.
• In a large bowl, mix browned turkey with next 6 ingredients.
• Place in casserole dish and bake at 350 for 25 minutes.
• Top with remaining 1/4 cup cheddar cheese and bake an additional 5 minutes.

MEXICAN TURKEY CORN BREAD CASSEROLE

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly, 5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens, 3 to 5 minutes.
• Stir orzo into turkey mixture, bring to a simmer, and cook until slightly softened, about 2 minutes. Add salsa to turkey-orzo mixture, stir, and transfer mixture to a 2-quart casserole dish.
• Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.
• Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean, 35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts, about 5 minutes.

TURKEY CORNBREAD CASSEROLE

Steps:

• Heat oven to 350°F. Spray 2-quart casserole with cooking spray.
• In 12-inch skillet, cook turkey and taco seasoning over medium heat 8 to 10 minutes, stirring occasionally, until turkey is no longer pink. Remove from heat. Stir in beans, salsa and enchilada sauce. Spoon mixture into casserole.
• Make cornbread mix as directed on package, using milk, butter and egg. Stir cheese and cilantro into batter. Spread over turkey mixture.
• Bake 20 to 25 minutes or until cornbread is golden brown. Let stand 10 minutes before serving.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Brown together the ground beef, onion and jalapeno pepper; drain well.
• In a bowl mix together the cornbread ingredients.
• Lightly spray a 13 x9 in baking dish with Pam.
• Pour 1/2 of the cornbread mixture into prepared dish.
• Top with the meat mixture then sprinkle on the cheese to cover.
• Pour the remaining cornbread mixture on top.
• Bake in a 350 degree preheated oven for 45 mins or until the top is lightly browned.

LEFTOVER TURKEY CORNBREAD CASSEROLE RECIPE

Steps:

• Preheat oven to 400 degrees F and grease a small rectangle baking dish (mine was about 5 1/2" x 10")* with cooking spray.
• Melt butter in a medium saute pan over medium heat.
• Once melted, add in onion, carrots, celery, and spices.
• Cook until veggies are tender, about 10 minutes.
• Once cooked, stir in cubed turkey and pour veggie/turkey mixture into the bottom of the prepared baking dish.
• Pour over gravy. Set aside.
• In a large bowl, mix together corn muffin mix and prepared according to package directions.
• Then stir in corn and cheddar cheese.
• Pour corn muffin mixture over the veggies/turkey.
• Bake in preheated oven for 35-55 minutes, or until toothpick inserted comes out clean.
• Serve with more gravy and enjoy!

SALSA-TURKEY CORNBREAD CASSEROLE

Steps:

• Heat 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.
• Stir in remaining casserole ingredients. Heat to boiling. Spread turkey mixture in baking dish.
• In 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.
• Bake 12 to 15 minutes or until topping is golden brown.

MY VERSION OF MEXICAN CORNBREAD CASSEROLE

Steps:

• 1. Preheat your oven to 375 and spray an 8 X 8 inch glass baking dish with cooking spray and set aside.
• 2. In a bowl, stir together cornbread mix, egg beaters, milk and half of corn and pour into prepared dish.
• 3. In a skillet cook ground turkey over medium heat for 3 to 5 minutes or no longer pink and crumbled; stirring occasioally and drain.
• 4. Stir in drained tomatoes, tomato sauce, remaining corn and cumin. Mix well.
• 5. Pour mixture over top of cornbread batter and top with cheese.
• 6. Place in preheated oven and bake for 15 to 20 minutes or until edges are lightly browned and cornbread is done.
• 7. Remove from oven and serve hot with your favorite salad.

MEXICAN CORN BREAD CASSEROLE WITH TURKEY

Steps:

• 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.
• Preheat the oven to 425 degrees F (220 degrees C).
• 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.
• 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.
• Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat the oven to 350°F, and lightly coat a 9x13-inch baking pan with cooking spray.
• In a large skillet, cook the beef over medium-high heat until it browns.
• Drain the beef, and add the taco seasoning per package directions.
• In a large bowl, prepare the corn muffin batter per package directions (but do not bake it yet). Stir in half of the cream-style corn and half of the regular corn.
• Spread half of the cornbread batter in the prepared baking pan and top with taco meat.
• Mix together the remaining cream-style corn and corn kernels and spread that over the meat.
• Sprinkle with half of the grated cheese and all of the green chilies.
• Spread the remaining cornbread mixture on top.
• Sprinkle with the remaining cheese.
• Bake for 35 to 40 minutes, until the cornbread is baked through.
• Let it sit for about 5 minutes. Then cut into squares to serve with any toppings you desire.

MEXICAN CORNBREAD CASSEROLE

Steps:

• Preheat oven to 400F.
• Dump the ground beef into a large saute pan over medium-high heat.
• Crumble the ground beef well as it cooks.
• Once the ground beef is fully cooked, drain the grease from the pan and reduce the heat to medium.
• Without draining any of the cans, add the cream style corn, canned corn and Rotel to the pan.
• Stir all of the ingredients together well.
• Add the taco seasoning, salt, pepper and onion powder to the pan.
• Stir well and leave to simmer and thicken for 5 minutes.
• After 5 minutes, remove the pan from the heat and add 2 cups of the shredded cheese to the pan.
• Stir until the cheese is melted.
• Dump the mixture into a greased 9 x 1 3 inch baking dish and spread it out evenly.
• Pour the cornbread mix into a large mixing bowl.
• Add the eggs and milk to the bowl with the cornbread mix.
• Stir until no large chunks remain.
• Pour the cornbread batter over the ground beef mixture in the baking dish.
• Place the dish in the oven and bake the casserole until the cornbread is starting to brown on top. 17-20 minutes.
• Remove the dish from the oven and sprinkle the remaining cup of shredded cheese on top of the cornbread.
• Return the dish to the oven and continue baking until the cheese on top is completely melted. 4-5 minutes.
• Remove the casserole from the oven and allow it to sit for a few minutes before scooping and serving.
• Enjoy!

MEXICAN STREET CORN-CHICKEN SALAD

Steps:

• Whisk together mayonnaise, cotija cheese, cilantro, garlic, lime juice, chili powder, hot pepper sauce, and cumin for dressing in a large bowl. Season with salt and pepper.
• Add chicken, corn, and olives to dressing and toss to coat.
• Divide lettuce among 4 bowls and scoop chicken mixture over top. Garnish each salad with avocado slices, cotija cheese, and a cilantro sprig.