About
Oh yes, this is the good stuff! In fact, it's the best stuff! Tex-Mex Cornbread Crack satisfies your Tex-Mex cravings in a snap, but always leaves you wanting more! The tender, summer cornbread, loaded with cheese and fragrant cilantro, is just the beginning of the joy! Bubbling away underneath is a savory turkey mixture infused with beefy mushroom flavor and the spicy heat of pepper jack cheese! Can't go wrong with this Tex-Mex Cornbread Crack!
Ingredients
- 2 pounds ground turkey
- 1 cup green onions, sliced
- 1 (10.75-ounce) can cream of mushroom soup
- 1 cup milk
- 1 (4-ounce) can chopped green chiles
- 1 cup pepper jack cheese, shredded, divided
- 1/4 cup plus 3 tablespoons fresh cilantro, chopped, divided
- salt, to taste
- pepper, to taste
- 1 (6-ounce) package buttermilk cornbread mix
- 3/4 cup water
Directions
Step 1 -Preheat the oven to 400 degrees F.
Step 2 -Grease a 2-quart baking dish with cooking spray.
Step 3 -In a large skillet over medium heat, add the turkey and cook, while stirring often and crumbling, until it is no longer pink, about 5-6 minutes.
Step 4 -Add the green onions to the turkey and cook until fragrant, about 1 minute.
Step 5 -Add the cream of mushroom soup, the milk, and the green chiles and their juices to the turkey mixture and bring it to a low boil.
Step 6 -Transfer the skillet from the heat.
Step 7 -Add 3/4 cup of the cheese and 1/4 cup of the cilantro and stir to combine.
Step 8 -Season the turkey mixture with the salt and the pepper.
Step 9 -Pour the turkey mixture into the prepared baking dish.
Step 10 -In a bowl, add the cornbread mix, the water, the remaining cilantro, and the remaining cheese and stir to combine.
Step 11 -Pour the cornbread mixture over the turkey mixture in the baking dish.
Step 12 -Bake until golden, about 20-25 minutes.
Step 13 -Serve.
