From Camille's Casa
This is my version of Camille's Texas Bake. Mmmm...
16 oz. ground turkey (97/3)
2 TB minced garlic
1/2 cup onion, diced
1 10 oz can Rotel diced tomatoes and green chilies (do not drain)
1 15 oz can black beans, rinsed
12 ounces frozen corn
1 packet taco seasoning
8 oz. FF cheddar cheese
2 boxes Jiffy cornbread mix (plus eggs and milk as called for on the box)
In a large skillet cook ground turkey until no longer pink. Add onion and garlic. Stir in Rotel tomatoes, black beans, corn and taco seasoning. Cook and stir for 5 minutes over medium heat.
Divide mixture equally between to 8x8 baking dishes. Sprinkle 4 oz. cheese over each dish. In a separate bowl make cornbread mixes according to package directions. Divide and pour over each pan, spreading to the edges. (Sometimes I make each package separately so I don't have to eyeball half, whatever works!)
Bake at 375, uncovered for 30-35 minutes or until cornbread is brown and filling is bubbly.
For your freezer pan, let it cool for a few minutes and cover with foil. Label and date, you'll need to use within 3 months. Note: You don't bake the freezer version until you want to eat it! To prepare freezer version: Remove from the freezer 30 minutes before cooking time. Let sit on the counter for 30 minutes, uncovered. Put foil back on and bake covered at 375 for 30 minutes. Remove foil and bake for an additional 45-50 minutes or until cornbread is golden brown and the filling is bubbly.
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