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Recipe: Mexican Turkey Corn Bread Casserole

A layer of succulent turkey with pasta to soak up the Mexican flavors under a moist, sweet corn-bread cheese topping. Serve with a salad for a complete meal.

Mexican Turkey Corn Bread Casserole Ingredients

  • 1 tablespoon canola oil

  • 1 pound ground turkey

  • cup fat-free chicken broth

  • 1 tablespoon taco seasoning mix

  • 2 ounces orzo pasta

  • 1 (8 ounce) jar salsa, or to taste

  • 1 (8.5 ounce) package dry corn muffin mix

  • 1 (8.25 ounce) can cream-style corn

  • 1 tablespoon milk

  • 1 cup shredded Mexican cheese blend

How to Make Mexican Turkey Corn Bread Casserole

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. 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.

  3. 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.

  4. Stir muffin mix, creamed corn, and milk together in a bowl. Spread corn mixture over turkey mixture.

  5. 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.

Mexican Turkey Corn Bread Casserole Nutritions

  • Calories: 465.6 calories

  • Carbohydrate: 46.2 g

  • Cholesterol: 78.3 mg

  • Fat: 20.5 g

  • Fiber: 4 g

  • Protein: 25.7 g

  • SaturatedFat: 8 g

  • ServingSize:

  • Sodium: 1123.4 mg

  • Sugar: 3.2 g

  • TransFat:

  • UnsaturatedFat:

Mexican Turkey Corn Bread Casserole Reviews

  • Awesome recipie i did change it a bit. i added a whole packet of taco seasoning, 4 oz of orzo and a 15 oz jar of mild salsa. i also added 2 cups of shredded cheddar cheese on top of the meat/pasta mixture before topping with the cornbread mix. baked it for 1 hour at 400 and then added 1 cup of mexican cheese blend to the top. kids and husband approved, they even went back for seconds.

  • Ive made this twice now and love it. The second time I made it I put the cheese on top of the turkey which worked better for me. Easy recipe.

  • I made this to reinvent leftover Thanksgiving turkey and OMG, it was so delicious I ended up eating the entire thing by myself (of course not in one sitting, lol). I measured 1 lb of leftover turkey and just mixed the taco seasoning all over it. Threw it in the casserole dish, threw the cheese on top of it and then topped with the cornbread topping. It turned into an amazing Turkey Tamale type casserole. Will be making this regularly.

  • No changes to recipe. Very tasty and will make it again

  • Husband enjoyed it, added more orzo 1/4 c, plus added diced onion peppers ,needs less taco seasoning, will make again

  • Ground turkey sauteed with onion, salt & pepper. Add a few tablespoons of taco seasoning. Add some beans. We used a can of chili beans w/sauce and some black beans. A can of diced chilis, a jar of salsa. 4oz of orzo with enough chicken broth to soak into the orzo but not make the overall slop runny (I used probably 1cup). Add some Mexican shredded cheese. And then top it in cornbread batter. Put in the oven around 350-400F for 12-30 minutes until the cornbread is done (depends on how thick your cornbread layer is). Serve with sour cream and hot sauce.

  • Turned out great

  • Will make this again but make some changes. Flavor was good but the texture of the cornbread topping was gummy. Think instead of adding the can of cream corn will make the batter per the directions on the box. I increased the orzo to 4 oz as suggested by some reviewers, used 1/2 the package of taco seasoning and used a larger 15 oz jar of salsa. Thought it was a bit dry after baked so would have a bit more liquid in it (probably increase the chicken broth). I also added chopped onions and peppers to the ground turkey when cooking and added the cheese on top of the turkey, under the cornbread batter. Nice flavors and easy.

  • Second time I made it, used a full can of creamed corn.

  • This is a great basic recipe. I added a can of drained pinto beans and frozen corn to the mixture. I omitted the creamed corn and made the cornbread according to the box. Took less time to bake, so keep an eye on it. Next time I will saut onions and garlic and add that to the mixture along with more veggies. All in all, we all enjoyed it.

  • Awesome didnt change a thing

  • This was a quick and easy dish to make. It was surprisingly filling I left out the cheese and oil to save calories. The cornbread topping seemed to taste very artifical, but Im sure it was because of the brand of cornbread mix used. (We rarely eat this sort of thing.) Also the texture of the topping was more gooey than I expected, not breadlike, even though I baked it longer than the recipe stated. Maybe next time omit the creamed corn. Also added a mini can of diced chilis to the turkey. Ill make it again. I thought it was a great way to use ground turkey.

  • I am a noted novice in all aspects of cooking. This recipe turned out a lot better than I expected. I did add use a full packet of taco seasoning and added another 1/4 cup of chicken broth when I added the orzo.Will definitely make this again.

  • Great inspiration We are gluten and dairy free, so I used a tried and true cornbread recipe omitting the creamed corn and also led

Source: Mexican Turkey Corn Bread Casserole

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