Ingredients:
3 tablespoons Olive Oil
1/2 cup onions
2 garlic cloves
1/2 teaspoon salt
1/2 cup green peppers
1 15 ounce can diced tomatoes
1 can black beans
1-2 pounds turkey meat
1/2 cup frozen corn
2 tablespoons chili powder (or taco seasoning)
1 cup cheddar cheese
2 boxes jiffy cornbread mix
Instructions:
1. Cook turkey meat in large frying pan
2. In a smaller frying pan, add olive oil
3. Pour onions and garlic into olive oil and cook for 5 minutes
4. Once turkey is cooked, add the onions and garlic to turkey meat
5. Add green peppers, tomatoes, black beans, corn, salt, and chili seasoning.
6. Stir together and let cook for 5 minutes.
7. Pour contents of frying pan into a casserole dish.
8. Sprinkle cheddar cheese over the top
9. Mix the two boxes of cornbread together along with the eggs and milk as required per the box instructions.
10. Spread the wet cornbread mix over the top of the casserole.
11. Bake casserole for 25 minutes at 350 degrees (or before cooking, you can cover it and store in refrigerator for 24 hours and then cook in oven).
12. Give thanks to God for sending his Son, Jesus, to be our Savior.
13. Enjoy your meal.
Mark's Notes:
This is a very versatile recipe. You can add corn or not add corn. I have one daughter that doesn't like tomatoes so I took out the tomatoes and added another can of beans. You can use chili seasonings or taco seasonings or other seasonings or no seasonings. Depending on how many people you are feeding, you can use 1 pound of turkey meat for a lighter meal. The cheese is also very optional. You can basically cook the turkey meat, add whatever vegetables you want and seasonings and at that point for a turkey-vegetable stir-fry. Our kids love the cornbread topping though.
Mark's Story:
Every year in February, our work place has a Chili day. Everyone brings in their best Chili recipes for everyone to enjoy. This usually involves a lot of crockpots. I decided to do a casserole. I was looking for recipes online and found two recipes where I liked certain parts of one and parts of the other. So, I combined the two into this. I like the part of the cornbread topping. So, I made it. I brought it in. I kept it warm to lunch as I also brought in a portable electric skillet that I could place the casserole dish on rather than keeping it in a crockpot.
When I made it, I also made a second batch and put that in the refrigerator for dinner for our family. The kids loved it.
