Total Time
38mins
Prep 20 mins
Cook 18 mins

This is a spin off of a recipe from Cooking Light. It's a great comfort food fix and you don't totally blow your diet. Instead of making the cornbread, store bought cornbread mixes work great and they are fast.

Ingredients Nutrition

Directions

  1. Heat oven to 425.
  2. Sauté onion, garlic, bell pepper, and turkey until turkey has browned.
  3. Add chili powder, oregano, salt, tomato, beans and ranch packet. Mix together and cook for about three minutes. Pour into casserole dish.
  4. Mix dry ingredients for topping. Combine egg and buttermilk, stir into dry mix. Fold in cheese and jalapenos.
  5. Poor cornbread over turkey mixture.
  6. Bake 18 minute or until topping is golden brown.

Reviews

(5)
Most Helpful

This was pretty good - much better the next day after the flavors had time to meld. Will definately make again. Thanks!

Coastiehoney October 22, 2009

I made this as posted. The meat part was quite good but the cornbread on top was very dry and much too thick. You did not specify a size of casserole, so I baked it in a deep dish 10 inch pie pan.

Koechin (Chef) October 07, 2009

Made for PAC fall 2009. I am really glad I picked this recipe to make. It was so easy and so good- it even freezes well. Made a couple of modifications- used ground beef, and didn't use the hot peppers. It was really yummy. I am not a fan of leftovers, and have taken this two days in a row for lunch. I think next time, I may add a little more tomato, only to assist in the re-heating. The cornbread kind of dried out when I reheated, but it was still really good.

Tyshero September 24, 2009

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