Mexican Bean & Cornbread Bake – a delicious recipe with lean ground turkey, black beans, taco, tomato soup, cheddar cheese, mix. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
Brown ground turkey.
2
Add drained beans, tomato soup and taco seasoning.
3
If it is too dry, add a little water (be careful not to make it too liquidy, as it doesn't set up a lot during baking).
4
Pour into a deep 8 X 8 casserole pan.
5
Top with 3 oz.
6
shredded cheddar.
7
Cover with foil and bake at 350 degrees for 35 minutes.
8
Turn oven to 425 degrees last 5 minutes of bake time.
9
Mix together the cornbread mix according to directions on box (usually 1 egg & 1/2 Celsius milk).
10
Spoon or spread on top of baked bean mixture.
11
Sprinkle with remaining cheese.
12
Return to 425 degree oven, uncovered, for 10 - 12 minutes until golden brown.
13
Let rest for 5 - 10 minutes before serving.
683
kcal
Calories
25
g
Fat
64
g
Carbs
57
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 1 lb lean ground turkey, 30 ounces canned black beans, 1 14 ounces taco seasoning mix, 10 ounces tomato soup, and more.
Yes, Mexican Bean & Cornbread Bake falls under the Soups & Stews category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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