~tex-mex casserole~

Saturday, April 12, 2014

An easy healthy hearty dinner,


  • 1 cup sliced green onions 

  • 2 lbs ground turkey
  • (10 3/4-oz.) can cream of mushroom soup 
  • 1 cup milk 
  • (4-oz.) can chopped green chiles
  • 1 cup (4 oz.) shredded pepper Jack cheese, divided
  • 1/4 cup chopped fresh cilantro or parsley
  • cooking spray 
  • (6-oz.) package buttermilk cornbread mix
  • 3 tablespoons chopped fresh cilantro
  1. 1. 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.
  2. 2. 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.
  3. 3. 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. 
  4. {I used a cast iron pan}
  5. 4. Bake at 400° for 20 to 25 minutes or until golden.

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