I’m really bad at cooking. Correction. I can cook, but I’m really bad at making myself cook rather than spending money at various restaurants. This weekend’s goal was to spend $0. So far, so good. Having that goal forces me to utilize what is in my kitchen to get creative.
I stumbled upon a Pinterest post called Cowboy Casserole. I used it as my base recipe and went full speed ahead!
My version of the recipe is listed below. It turned out great!
Creole Cowboy Casserole
- 1/2 lb (to 1 lb) ground turkey
- 1 c Cajun Creole Blend (yellow onion, celery, green bell pepper, parsley, fresh garlic, green onion)
- 1 tsp Garlic Powder
- 1 can Green Giant Niblets
- 1 can Bush’s Black Beans
- 1 can Hunt’s diced tomatoes (green pepper, celery, and onion)
- 1 1/2 c Sargento shredded cheddar jack cheese
- 1 tablespoon sliced jalapenos
- 1 teaspoon Tony Chachere’s Creole Seasoning (at least)
- 1 teaspoon ground black pepper
- 2 tablespoons Louisiana Hot Sauce
- a dash of salt
- 1 box Jiffy cornbread mix
- 1 egg
- 1/3 c milk
- In large skillet, brown the ground turkey with the Cajun Creole Blend.
- One the ground turkey is cooked, place it in a round casserole dish.
- Add corn, black beans, and diced tomatoes and stir.
- Sprinkle with shredded cheddar jack cheese, lightly stirring the cheese into the mixture.
- In a separate bowl, mix the cornbread mix, 1/3 cup of milk, and 1 egg.
- Top with the ground turkey mixture with the cornbread mix. Spread it as evenly as possible.
- Bake at 350 degrees until cornbread is set and golden brown (about 45 minutes). [I ended up cooking it about 45 minutes because the cornbread took longer to settle in the middle of the casserole dish.]
K. Jones ♥