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Ingredients
- 2 pounds ground turkey
- 1 cup sliced green onions
- 1 (10 3/4-oz.) can cream of mushroom soup
- 1 cup milk
- 1 (4-oz.) can chopped green chiles
- 1 cup (4 oz.) shredded pepper Jack cheese, divided
- 1/4 cup chopped fresh cilantro or parsley
- Vegetable cooking spray
- 1 (6-oz.) package buttermilk cornbread mix
- 3 tablespoons chopped fresh cilantro
Details
Servings 6
Adapted from myrecipes.com
Preparation
Step 1
1. Preheat oven to 400°. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and sauté 1 minute.
2. Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.
3. Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.
4. Bake at 400° for 20 to 25 minutes or until golden.
Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.
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