Mexican Turkey Corn Bread Casserole

Turkey and pasta are topped with a corn bread and Mexican cheese topping in this recipe for a filling casserole.

• Preparation Time: 15 mins
• Cooking Time: 50 mins
• Total Time: 1 hr 5 mins
• Calories: 466 Calories

Ingredients

• 1 tablespoon milk
• 1 pound ground turkey
• 1 tablespoon canola oil
• 1 (8.5 ounce) package dry corn muffin mix
• 1 cup shredded Mexican cheese blend
• 1 tablespoon taco seasoning mix
• 1 (8 ounce) jar salsa, or to taste
• 1 (8.25 ounce) can cream-style corn
• 2 ounces orzo pasta
• 0.25 cup fat-free chicken broth

Recipe Instructions

Step 1

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

Step 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.

Step 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.

Step 4

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

Step 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.