Monday, May 14, 2018

Creamy Tex-Mex Cornbread Bake

Creamy Tex-Mex Cornbread Bake
You can also try a lighter version of this recipe by using ground turkey, a low-fat soup and a 1% or fat free milk.  Serve 6 Total Time: 40 minutes


2 lbs ground turkey
1 cup scallions, sliced
1 10+ oz can of cream of mushrooms soup
1 cup milk
1 4oz can of green chilies, chopped
4 oz pepper-jack cheese, shredded and divided
1/4 cup + 3 tablespoons fresh cilantro or parsley, chopped and divided
1 6 oz pkg. buttermilk cornbread mix


Preheat oven to 400F. In a large skillet cook the turkey until it’s no longer pink and the meat crumbles, about 5 minutes. Add the scallions and sauté for 1 minute, stirring continuously.  Stir in the soup, milk and chilies and bring to a low boil. Remove from heat. Stir in 3/4 cup cheese and 1/2 cup cilantro; salt and pepper, to taste.  Pour turkey mixture into a cast iron skillet coated with a cooking spray.

In a bowl combine the cornbread mix, 3/4 cup water, 3 tablespoons cilantro and remaining 1/4 cup cheese. Pour cornbread mixture over the turkey mixture. Bake 20-25 minutes or until golden. Yum Yum!

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