My husband fell in love with this the moment he first tasted this. He said it felt like eating Taco Bell in one casserole. I told you he loves Tex-Mex a lot. He treated this as a dip and ate a lot of tortillas with this while watching television with the kids. I witnessed our boys trying to dip their fingers on his bowl, but they were unsuccessful. It’s just a good thing though because it was a bit spicy. They must have been enticed by the smell because this smelled glorious!
See what our friends from Valerie’s Kitchen have to say about this recipe:
“We are going to make it real easy by using a packaged mix for our cornbread layer and we’ll bake it together with the chili in the same pan, casserole style. Yes, there is cheese involved, but we get to feel a little less guilty because we are using lean ground turkey.”
Since the kids wouldn’t eat this, guilt didn’t play a major role in me serving this. My husband loves this and that’s already a good thing. If you have chili-loving family members, this is the perfect dish for you!
Ingredients
- 1 pound Foster Farms lean ground turkey
- 1/2 cup onion, chopped
- 1/2 cup celery, chopped
- 1 teaspoon garlic, minced
- 2 tablespoons McCormick chili powder
- 1 teaspoon McCormick ground cumin
- 1/2 teaspoon McCormick fresh ground black pepper
- 1/2 teaspoon crushed red pepper, or to taste
- 1 (15 ounce) can Hunt’s tomato sauce
- 1 (16 ounce) can Bush’s chili beans with chili gravy
- 1 (15 ounce) can Bush’s cannellini beans or small white beans, drained
- 2 (8.5 ounce) packages Jiffy Corn Muffin Mix
- Borden Milk and Eggland’s eggs (see corn muffin mix for amounts)
- 2 cups Sargento shredded cheddar and Monterey jack cheese blend
- Daisy Light sour cream (optional)
Instructions
- Spray a large skillet with cooking spray and place over medium heat. Cook turkey, celery and onion until turkey, breaking up the turkey with a spoon. Cook till turkey is no longer pink. Add garlic, chili powder, black pepper, cumin, and crushed red pepper. Cook and stir for 2 minutes. Stir in tomato sauce and beans. Turn heat down to low and allow to simmer while preparing cornbread.
- Preheat oven to 350 degrees. Spray a deep 13 x 9 casserole dish with cooking spray. Prepare corn muffin mix according to package directions and pour batter into prepared baking dish. Remove chili mixture from heat and spoon over the batter. Bake, uncovered, for 30-35 minutes. Edges of cornbread should be nicely browned and center should appear to be set. Carefully remove dish from oven and sprinkle with cheese. Return to oven and bake 5-10 minutes more, until cheese is melted.
- Serve with tortilla chips and top with sour cream if desired.
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Quick Tip: Serve this with salad on the side if you like.
Thanks again to Valerie’s Kitchen for this amazing recipe.
