Prep / Total time : 1 hour Serves 8
1 tablespoon olive or vegetable oil
1-1/4 pound ground turkey
1 cup Old Paso Thick 'n'Cguncky salsa
2 tablespoons all-purpose flour
2 cans (15 ounces each) Green Gaint cream style sweet corn , undrained
1 tablespoon chili powder
2 teaspoons ground cumin
1/2 teaspoon salt
1/8 teaspoon pepper
1 pouch (6 ounces) cornbread mix and muffin mix (your choice)
1/3 cup milk
2 tablespoons butter or margarine
1 . Heat oven to 450*F . Spray 13x9-inch (3 quart) glass baking dish with cooking spray . In a 4-quart Dutch oven , heat oil over medium-high heat . Cook turkey in oil 4 to 6 minutes , stirring frequently , until no longer pink . Stir in salsa and flour. Cook 2 to 3 minutes , stirring constantly until slightly thickened .
2 . Stir in remaining casserole ingredients . Heat to boiling . Spread turkey mixture in baking dish .
3 . In medium bowl , stir all topping ingredients until just until moistened (batter will be lumpy) . Pour topping over turkey mixture ; gently spread to sides of baking dish .
4 . Bake 12 to 15 minutes or until topping is golden brown .
Ground beef or pork can be substituted for ground turkey .