Cornbread Casserole – Easy Weeknight Dinner!

This recipe is being shown over at Thursday’s Treasures!

Just in time for Fall! I have been down with a cold that won’t quit! My kids enjoyed every moment as I lost my voice for the entire week! This is a quick throw together type of meal that is perfect when your fam is on the go, just like Halloween, no one wants to sit around eating “good” food, they want that dang candy! You can feel good about having this ready in the oven and the little gobblins can have something yummy in their tummy before trick-or-treating.

Dressing

  • 1/2 c ranch dressing ( I use the packet kind)
  • 1/2 cup verde salsa
  • 1 cup cilantro leaves

Topping

  • 2 tbs olive oil
  • 2 cloves garlic
  • 1.5 lb ground turkey meat
  • 1/4 cup taco seasoning
  • 3/4 cup hot water
  • 3 tbs cilantro, chopped
  • 1 can corn
  • 1 can diced roasted tomatoes and green chilies
  • 1/2 cup sharp cheddar cheese, grated
  • 1/2 cup pepper jack cheese, shredded

Crust

  • 7  to 16 oz size – 1 package cornbread mix, i used a 16 oz package, we love cornbread (make as directed on package)
  • 3/4 cup crushed corn tortilla chips (i used these colorful orange and black for Halloween)

DIRECTIONS:

  1. Pre-heat oven to 400 degrees F.
  2. Make ranch dressing and combine, ranch, verde salsa and cilantro in food processor until well combined. Cover and chill in refrigerator.
  3. Heat olive oil and garlic. Heat until garlic is just fragrant, then add ground turkey. Cook until browned.
  4. Combine taco seasoning and hot water, add to pan. Heat through on medium high for about 5-7 minutes.
  5. Add canned tomatoes & cilantro and cook for an additional 5 minutes.
  6. Drain all juices out of pan and set mixture aside.
  7. Combine cornbread mix as directed on package.
  8. Get a baking dish, should be around 9″ x 9″ size or use a pie dish will work. I used a circular baking dish. Spray with non stick cooking spray, crush up your chips and line the bottom of the dish with your chips. You can add more or less depending on the size of your dish.
  9. Then add 1/4 cup of your corn and sprinkle on top of chip layer.
  10. Pour your cornbread mixture over the top of that, and top the cornbread with your meat mixture.
  11. On the very top add your cheese.
  12. Bake for 25-30 minutes or until bubbly golden brown on top. Everything is cooked you are just heating through and browning the cheeses!
  13. Allow to sit for 5-7 minutes after removing from the oven. This gives the casserole a chance to pull back and tighten up so when you cut it, it is not falling apart all over the plate.
  14. Drizzle over the top, or if you are like me, drench the top with your ranch verde salsa dressing, top with more cilantro and avocado.

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4 thoughts on “Cornbread Casserole – Easy Weeknight Dinner!

  1. Pingback: Stuffed Cabbage Casserole | Sweet Heat Chefs

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