Yummy Mexican Stuff

Here is a really yummy Mexican casserole I dreamed up recently.  It all started when I found these rolls of taco-seasoned ground turkey in the freezer case at Wal-Mart for $1 apiece.  I had planned to use them in tacos or burritos, but that never happened.  What did happen was this delicious combination of meat, salsa, corn, cottage cheese, sour cream, and cheddar cheese topped with a cornbread crust.  And believe it or not, this tastes even better as left overs the next day. 

My family says this is good.

Correction:

My family says this is great!

No.

My family says "This is the MONEY!"

For real.  This is amazing.  You gotta try it.

Start by browning the two pounds of ground turkey and drain well. Obviously, you could use ground beef and just add some taco seasoning.  But we really like the flavor and soft texture of this ground turkey.  And it's cheap!   I don't know about where you are, but around here, ground beef runs almost three times more per pound.  So I'm sticking with this turkey for as long as I can find it.

Next add corn, salsa, sour cream, and cottage cheese.  Believe me when I tell you that the amounts are strictly up to you.  I use about a half a cup of everything but the sour cream.  For that, I use 1/4 cup.

Now, sprinkle this with about a cup of shredded cheddar cheese.  More or less.  More is good. 

Finally, mix up my cornbread recipe and spread if over the top to the edges of the casserole.  Do yourself a favor and try my cornbread recipe.  You won't be sorry.  I've tried boxes before and mine is way better.  Just saying.

OK, for those of you who want exact amounts, here you go.  And the cornbread recipe follows as well.  Obviously, you could halve this.  But then you'll need to halve the cornbread recipe or it will be WAY too much.  And it gets to be difficult halving an egg, you know?  Seriously, if you have a little family of dainty eaters, by all means, halve the recipe.  And you could just bake the other half of the cornbread in a separate pan or iron skillet, freeze it, and eat it later.  Whatever blows your skirt up.

Laura Lee's Yummy Mexican Stuff

2 lbs taco-seasoned ground turkey, browned and drained
1/2 cup salsa
1/2 cup cottage cheese
1/2 cup corn (frozen or canned,drained)
1/4 cup sour cream
1 cup shredded cheddar cheese

Layer all the above ingredients in a lightly greased (sprayed with Pam) 9X13" casserole dish.  (It doesn't really layer, so just smoosh it all around.)

Spread cornbread batter over top.  Bake at 375 degrees for 20 minutes or until cornbread is golden brown.


Cornbread Crust

1 cup milk
1/4 cup oil
1 egg
1/2 teaspoon salt
1/4 cup sugar
2 teaspoons baking powder
3/4 cup cornmeal
1 1/4 cups flour

Place dry ingredients in a bowl.  Place liquid ingredients in another bowl and mix well; pour into dry ingredients and mix well.  Spread on top of casserole.

I was so hungry, I didn't take the time to get a great picture of the final product.  But you get the general idea. 

OK, I'm hungry now.

Love,