Ground turkey and Monterey Jack are layered between portions of corn-muffin batter, then baked and finished with salsa and more cheese.
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
Method
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.