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What you get when you cross chili with shepherd’s pie. Comforting, hearty and easy!
In a large skillet over medium-high heat, brown turkey until completely cooked. Drain and set aside.
Return pan to stove. Add olive oil, onions, carrots, celery and pepper and saute until softened, about 7-10 minutes. Add corn, beans, diced tomatoes, tomato sauce and all the spices. Stir to combine. Add turkey back to skillet and cook for an additional 2-3 minutes to meld flavors. Turn off heat and set aside.
In a large bowl combine all ingredients for cornbread topping and whisk together.
Preheat oven to 415ºF. Grease oven safe bowls or a deep pie dish.
Spoon turkey filling into bowls (I used multiple bowls of different sizes) so that it is about 1 1/2-2 inches deep. Spoon cornbread mixture on top and spread out evenly. It’s up to you whether to spread to the edges of the bowl or leave some uncovered.
Bake in the oven for 20 minutes or until cornbread just starts to turn golden brown.
Remove from oven, let cool for 5 minutes.
Garnish with chopped green onion and plain Greek yogurt.
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