Ingredients:
- 1 pound ground wild turkey
- 1 tablespoon olive of garlic oil
- 1 small yellow onion chopped
- 1 tablespoon chili powder
- 1 teaspoon cumin
- 3 cloves garlic chopped
- ¼ cup Ortega chilies (1 can)
- 1 cup corn
- 1 can pinto beans rinsed
- 1 can black beans rinsed
- 1 cup fire roasted tomatoes
- Salt and pepper to taste
- 1 tablespoon Worcestershire sauce
- 2 cups corn bread mix (boxed or see recipe below)
- 2 cups Colby jack or cheddar cheese
Directions:
- Pre heat oven to 400 (or boxed directions for corn bread)
- Add oil to skillet and brown your turkey meat, onions, garlic and Worcestershire. Once browned add chili powder, cumin, salt, pepper, Ortega and tomatoes cook over medium for 3-4 minutes.
- Add corn and beans and simmer additional 7-8 minutes
- While turkey mixture is cooking make your corn bread
- Take your backing dish and coat with oil of baking spray
- Add turkey mixture to backing dish and top with corn bread mix, sprinkle with cheese and bake until corn bread is golden brown and cheese is melted and bubbling.
- Pull from oven and let rest for 5 minutes, slice in and enjoy!!
Corn Bread:
- 1/4 cup butter or margarine (1/2 stick)
- 1 cup milk
- 1 large egg
- 1 1/4 cups cornmeal
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1 tablespoon baking powder
- 1/2 teaspoon salt
In a large bowl, beat the melted butter, milk and egg with a fork or wire whisk until well mixed. Add the cornmeal, flour, sugar, baking powder and salt all at once; stir just until the flour is moistened (batter will be lumpy). Pour batter into the pan; use a rubber spatula to scrape batter from bowl. Spread batter evenly in pan and smooth top of batter.
ENJOY!
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