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.
