This turkey enchilada cornbread casserole is a super easy dinner to throw together and isn’t all that bad for you. It will make 6 servings unless you are really, really hungry. It has 347 calories and 9 grams of fat.
I have a note on ground turkey since we were talking about this tonight. I’m a HUGE fan of ground turkey breast in place of ground beef in almost everything. My two exceptions are burgers (even though I love a good turkey burger, they don’t have the same taste) and meatballs or meat sauce when it comes to spaghetti.
Overloaded Turkey Enchilada Cornbread Casserole
This turkey enchilada cornbread casserole is an easy recipe you can try at home when you want some Authentic Mexican food you can prepare in minutes!
Ingredients
1 pound ground turkey (minced turkey)
1 ½ cups enchilada sauce
1 can pinto beans - Organic- 1 box corn muffin mix
1 ½ cups corn - thawed if frozen
1 medium egg - Organic
¼ cups milk
1 cup cheddar cheese
Instructions
- To start, brown the ground turkey breast.
- While browning, thaw the corn and mix the corn, egg, milk, and corn muffin mix in a bowl.
- Once the meat is done, mix together the kidney beans and enchilada sauce and place them in a baking dish.
- Sprinkle the cheese on top.
- Lastly, spread the cornbread mix on top of that.
- Bake this at 375 degrees Fahrenheit for 25 to 30 minutes or until the top is browned.
Nutrition
Calories: 407kcalCarbohydrates: 42gProtein: 29gFat: 14gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gTrans Fat: 0.02gCholesterol: 90mgSodium: 1025mgPotassium: 393mgFiber: 5gSugar: 14gVitamin A: 811IUVitamin C: 3mgCalcium: 176mgIron: 2mg
How did this recipe turn out for you?We’re eager to hear your thoughts!
