Tamale Casserole
Ground turkey and Monterey Jack are layered between portions of corn-muffin batter, then baked and finished with salsa and more cheese.
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Ingredients
- 2 pounds ground turkey
- 2 packets taco seasoning mix 1 1/4 ounces each
- 1 package corn muffin mix 8 1/2 ounces
- 2 eggs
- 1 cup milk
- 2 cups Monterey Jack cheese shredded; divided
- 1 cup salsa
Instructions
- Heat the oven to 350°F and grease a 13-by-9-inch baking dish.
- Cook the ground turkey in a skillet over medium heat, then drain and stir in the taco seasoning. Check the turkey with a food thermometer; ground poultry must reach 165°F. Set aside.
- Mix the corn muffin mix with the eggs and milk. Pour half the batter into the dish. Add the turkey and 1 cup of the cheese, then spread the remaining batter over the cheese.
- Bake for 30 minutes. Spread the salsa over the casserole, sprinkle with the remaining 1 cup cheese and return it to the oven for 10 minutes. Check the center with a food thermometer; the casserole must reach 165°F.
- Let the casserole cool for 15 minutes before serving.
Notes
Prep time is not separately specified; the 0 in that field is a placeholder, not a claim that preparation takes no time. Cook time records oven baking only and excludes skillet cooking. Refrigerate leftovers within 2 hours in shallow, covered containers; keep refrigerated leftovers for 3 to 4 days and reheat to 165°F. Do not thaw food on the counter or reheat leftovers in a slow cooker.
Nutrition
Serving: 1servingCalories: 631kcalCarbohydrates: 39.5gProtein: 45.1gFat: 33.5gSodium: 1381mgFiber: 6.1gSugar: 11.8g