Prep 10 mins
Cook 15 mins
This is a great cold weather day dish, the cornbread topping really wake's up the taste buds. My friends mom used to make something like this and I 've been tweaking the recipe and I nailed it, very good ! note** you may use ground beef if thats what you prefer, but I use lean ground turkey and it's just as yummy and much healthier.
- 453.59 g lean ground turkey
- 35.43 g taco seasoning
- 411.06 g ro-tel tomatoes and green chilies
- 236.59 ml corn
- 236.59 ml light red kidney beans
- 118.29 ml chopped onion
- 240.97 g corn muffin mix
- 29.58 ml melted butter
- 1 egg
- 78.07 ml milk
- Pre heat oven to 400. Cook meat and onion in skillet till browned, drain grease. Add taco seasoning, tomatoes, kidney beans and corn, let simmer for few minutes. In medium bowl add remaining ingredients and mix well until blended. Last, pour meat mixture into a lightly greased 11x7 glass baking dish, spoon corn bread mixture onto meat and spread evenly , bake uncovered at 400 for 15 to 18 min or until topping is golden.
So easy. Great for Fiesta night. Thanks for sharing a keeper Dan. Made for Pick A Chef Spring 2011.