Make the most of your boxed cornbread mix. This Tex-Mex bake is full of hearty ingredients that'll keep everyone full, happy, and healthy. Use ground turkey and low-fat soup and milk to lighten up this hearty casserole.
2 pounds ground turkey
1 cup sliced green onions
1 (10 3/4-oz.) can cream of mushroom soup
1 cup milk
1 (4-oz.) can chopped green chiles
1 cup (4 oz.) shredded pepper Jack cheese, divided
1/4 cup chopped fresh cilantro or parsley
Vegetable cooking spray
1 (6-oz.) package buttermilk cornbread mix
3 tablespoons chopped fresh cilantro
How to Make It
Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.
Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.
Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.
Bake at 400° for 20 to 25 minutes or until golden.
Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.