Ground Turkey Enchilada Casserole with Cornbread Topping
We are obsessed with this Ground Turkey Enchilada Casserole. It’s got a savory turkey and black bean filling (that the kids say tastes just like chili!) hidden under a sweet, fluffy golden cornbread crust.
Servings 6
Ingredients
- 1 pound ground turkey
- 1 (15 ounce can) red enchilada sauce or can sub with tomato sauce
- 1/4 cup water
- 1 envelope taco seasoning mix
- 1 teaspoon chili powder adds a little spice, it’s still kid friendly with it
- 1 (15 ounce can) black beans drained, but i dont rinse them
- 1 (15 ounce can) whole kernel corn drained
- 1 cup shredded Mexican-style cheese blend
- 1 (8.5 ounce box) corn muffin mix like Jiffy
- 1/3 cup milk
- 1 egg
Instructions
- Preheat the oven to 375 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
- Add the ground turkey to a large skillet over medium-high heat. Cook, breaking it apart with a spoon, until fully browned. Drain off any excess grease.
- Add the enchilada sauce, water, taco seasoning packet, and chili powder to the skillet. Stir well and let it lightly bubble for 1 minute to thicken slightly. *Note about enchilada sauce: not all are created equal - some are mild and some are spicy. Taste the enchilada sauce. If it’s already spicy, you can skip the chili powder. If it’s mild and you need more kick, add in the chili powder.
- Stir in the black beans and corn until evenly combined. Remove from heat.
- Pour the turkey mixture into the baking dish and spread it out evenly. Sprinkle the shredded cheese in a layer over the meat—this acts as a barrier so the cornbread doesn't sink into the sauce!
- In a small bowl, whisk together the corn muffin mix, milk, and egg just until combined (it's okay if it's a little lumpy).
- Spoon the cornbread batter over the cheese layer and gently spread it out to the edges to cover the casserole. This is a little tricky to do and mine is never smooth, but what I do is add spoonfuls on top of the casserole and using a spatula, gently spread them all together. Do your best - but don’t worry about it being perfect!
- Bake for 25-30 minutes, or until the filling is bubbling and the cornbread topping is golden brown and set. Allow to sit for 10 minutes after removing from the oven to set. Spoon onto plates, or cut with a knife for even slices. Enjoy!