Mexican Corn Bread Casserole With Turkey Recipe

Name: Mexican Corn Bread Casserole With Turkey
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 pounds ground turkey; 1 cup diced onion; 2 cloves garlic, minced; 1 1/2 cups salsa; 2 teaspoons ground cumin; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 1/2 teaspoon chili powder, or to taste (optional); Corn Bread Base:; 1 1/4 cups milk; 1 cup polenta; 1/2 cup butter, softened; 1/2 cup corn flour; 3 tablespoons egg whites; 1 teaspoon baking soda; 2 cups shredded Mexican-style Cheddar cheese blend, divided; 2 cups salsa

Servings: persons

2 pounds ground turkey
1 cup diced onion
2 cloves garlic, minced
1 1/2 cups salsa
2 teaspoons ground cumin
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon chili powder, or to taste (optional)
Corn Bread Base:
1 1/4 cups milk
1 cup polenta
1/2 cup butter, softened
1/2 cup corn flour
3 tablespoons egg whites
1 teaspoon baking soda
2 cups shredded Mexican-style Cheddar cheese blend, divided
2 cups salsa

1
Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
2
Preheat the oven to 425 degrees F (220 degrees C).
3
Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
4
Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
5
Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

969

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 pounds ground turkey, 1 cup diced onion, 2 cloves garlic, minced, 1 1/2 cups salsa, and more.

Yes, Mexican Corn Bread Casserole With Turkey falls under the Meat & Poultry 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.

That's it — enjoy your meal!

Mexican Corn Bread Casserole With Turkey

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions