A layer of succulent turkey with pasta to soak up the Mexican flavors under a moist sweet cornbread cheese topping Serve with a salad for a complete meal
Prep Time
1 hr 5 mins
Dificult
Medium
Servings
6
Ingredients
Instructions
Preheat oven to 350 degrees F (175 degrees C).
Heat oil in a large saucepan over medium-high heat; cook and stir ground turkey in hot oil until turkey is browned and crumbly
5 to 10 minutes. Drain excess fat. Stir chicken broth and taco seasoning mix into turkey; cook and stir until liquid reduces and thickens
3 to 5 minutes.
Stir orzo into turkey mixture
bring to a simmer
and cook until slightly softened
about 2 minutes. Add salsa to turkey-orzo mixture
stir
and transfer mixture to a 2-quart casserole dish.
Stir muffin mix
creamed corn
and milk together in a bowl. Spread corn mixture over turkey mixture.
Bake in the preheated oven until a toothpick inserted into the center of the casserole comes out clean
35 to 40 minutes. Spread Mexican cheese blend over the top of the casserole and bake until cheese melts