For an extra layer of flavor, consider adding a can of drained and rinsed black beans or corn to the turkey mixture. If you prefer a spicier casserole, use a hot salsa or add a pinch of cayenne pepper to the turkey mixture. To prevent the cornbread from browning too quickly, tent the casserole with foil during the last 15 minutes of baking. Leftovers can be stored in the refrigerator for up to 3 days. Reheat in the oven or microwave until warmed through.
Mexican Turkey Corn Bread Casserole
-
PREP TIME15 mins
-
COOK TIME50 mins
-
TOTAL TIME1 hrs 5 mins
-
SERVING6 People
-
VIEWS67
Embark on a culinary journey south of the border with this vibrant casserole. Succulent turkey and tender orzo nestle beneath a blanket of sweet, cheesy cornbread, infused with the zesty flavors of Mexico. A simple yet satisfying dish, perfect for a comforting weeknight meal.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate46 g
-
Cholesterol78 mg
-
Fiber4 g
-
Protein26 g
-
Saturated Fat8 g
-
Sodium1123 mg
-
Sugar3 g
-
Fat21 g
-
Unsaturated Fat0 g
Follow The Directions
01
Step
0 mins
Preheat your oven to 350°F (175°C). (Prep time: 5 minutes)
02
Step
10 mins
In a large saucepan, heat the canola oil over medium-high heat. Add the ground turkey and cook, breaking it up with a spoon, until browned and crumbly. Drain off any excess fat. (Cook time: 5-10 minutes)
03
Step
2 mins
Stir in the chicken broth and taco seasoning mix. Cook, stirring constantly, until the liquid reduces slightly and thickens, creating a flavorful base. (Cook time: 3-5 minutes)
04
Step
0 mins
Add the orzo pasta to the saucepan. Bring to a simmer and cook until the orzo is slightly softened. (Cook time: 2 minutes)
05
Step
40 mins
Stir in the salsa until well combined, ensuring every bite is packed with zesty flavor. Transfer the turkey mixture to a 2-quart casserole dish, spreading it evenly. (Prep time: 5 minutes)
06
StepIn a separate bowl, combine the corn muffin mix, cream-style corn, and milk. Mix until just combined, being careful not to overmix. Spread the cornbread mixture evenly over the turkey mixture in the casserole dish. (Prep time: 5 minutes)
07
StepBake in the preheated oven until a toothpick inserted into the center of the cornbread comes out clean. (Bake time: 35-40 minutes)
08
StepSprinkle the shredded Mexican cheese blend evenly over the top of the casserole. Return to the oven and bake until the cheese is melted and bubbly. (Bake time: 5 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Scotty Fisher
Jun 27, 2025I added some diced jalapeños for an extra kick, and it was perfect!
Denis Bartell
Apr 3, 2025I used a gluten-free corn muffin mix, and it worked great. A perfect gluten-free option!
Adrian Robel
Mar 11, 2025I assembled the casserole ahead of time and baked it later. It was a great time-saver for a busy weeknight.
Jocelyn Harber
Feb 18, 2025My kids are picky eaters, but they devoured this casserole! Thank you for the recipe.
Keara Connelly
Dec 9, 2024This was a hit! My family loved the combination of flavors, and it was so easy to make.
Eldora Mccullough
Nov 9, 2024The cornbread topping was so moist and delicious. I'll definitely be making this again.
Guiseppe Bogan
Nov 5, 2024This recipe is a keeper! It's versatile and can be easily adapted to use up leftover turkey or chicken.
Otilia Bruen
Oct 9, 2024I thought the taco seasoning was a little too salty, so next time I'll use a low-sodium version or make my own.