Turkey Enchilada Cornbread Casserole (One Dish)
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!
Equipment
12-inch non-stick skillet
9x13 inch (33x23cm) baking dish
Large mixing bowl
Offset spatula or silicone spatula
Instant-read thermometer
Ingredients
- 1 tablespoon neutral oil - vegetable or canola, for the skillet
1 pound ground turkey - minced turkey, about 450g
1 ½ cups enchilada sauce - red, mild or medium, 360ml
1 can pinto beans - 15 oz / 425g can, drained and rinsed- 1 box corn muffin mix - 8.5 oz / 240g box, such as Jiffy
1 ½ cups corn kernels - thawed if frozen, 225g
1 medium egg
¼ cup milk - 60ml
1 cup cheddar cheese - (shredded ) 115g
Instructions
- Heat a 12-inch non-stick skillet over medium-high heat with a small amount of oil. Add the ground turkey and break it into small pieces with a wooden spoon. Cook for 6–8 minutes, stirring occasionally, until browned with no pink remaining and the internal temperature reaches 165°F / 74°C. Drain any excess fat.1 tablespoon neutral oil, 1 pound ground turkey
- While the turkey browns, combine the corn muffin mix, thawed corn kernels, egg, and milk in a large mixing bowl. Stir until just combined — do not overmix or the cornbread will be tough.1 box corn muffin mix, 1 1/2 cups corn kernels, 1 medium egg, 1/4 cup milk
- Preheat the oven to 375°F / 190°C. Combine the browned turkey, drained pinto beans, and enchilada sauce. Spread the mixture evenly into a 9×13 inch (33×23cm) baking dish.1 pound ground turkey, 1 1/2 cups enchilada sauce, 1 can pinto beans
- Sprinkle the shredded cheddar cheese evenly over the turkey and bean layer.1 cup cheddar cheese
- Spoon the cornbread batter over the cheese layer and spread it gently to the edges of the dish using a wet offset spatula or the back of a spoon. Ensure full coverage to prevent dry patches in the filling.
- Bake at 375°F / 190°C for 25–30 minutes, or until the cornbread topping is golden brown and a toothpick inserted into the centre of the cornbread layer comes out clean. If the top browns too quickly but the centre is still soft, cover loosely with foil and bake for an additional 5 minutes. Let the casserole rest for 5 minutes before serving.
Notes
Storage: Refrigerate leftovers in a covered container for up to 4 days. Reheat individual portions in the microwave for 2–3 minutes, or cover the whole dish with foil and warm at 350°F / 175°C for 15 minutes.
Freezer-friendly: Cut into individual portions, wrap tightly in plastic wrap then foil, and freeze for up to 2 months. Thaw overnight in the fridge before reheating — reheating from frozen dries out the cornbread layer.
Make-ahead: Assemble the turkey and bean layer up to 1 day ahead and refrigerate covered. Add the cornbread batter and bake fresh the next evening — add 5 minutes to the bake time if the filling is fridge-cold.
Substitution: Ground chicken works as a 1:1 swap for ground turkey — both must reach 165°F / 74°C internally.
Pro tip: Spread the cornbread batter all the way to the edges of the baking dish with a wet offset spatula to prevent dry patches in the filling underneath.
Sodium note: At approximately 1025mg sodium per serving, this casserole is on the higher side. Using low-sodium enchilada sauce and thoroughly rinsing the canned pinto beans will significantly reduce sodium content.
Nutrition
Serving: 1servingCalories: 476kcalCarbohydrates: 51gProtein: 31gFat: 17gSaturated Fat: 6gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gTrans Fat: 0.03gCholesterol: 90mgSodium: 1298mgPotassium: 558mgFiber: 8gSugar: 15gVitamin A: 729IUVitamin C: 2mgCalcium: 209mgIron: 3mg
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