Turkey Cornbread Skillet

This is a light and tasty recipe that is best prepared & baked in an 8x8” cast iron skillet. If you don’t have one, you can prepare the meal in a non-stick pan and transfer to an 8x8” casserole dish for the final step.

Ingredients

1 pound ground turkey
1/4 onion, chopped
1 red bell pepper, chopped in chunks
1 (15 ounce) can baked beans (I like the beans seasoned with brown sugar and bacon)

Fajita seasoning – make your own with a variation of the following:
~1/2 teaspoon of each:
Cumin
Crushed red pepper
Garlic salt
Onion powder
Oregano
Pepper, fresh ground

1 (8.5 ounce) package Jiffy corn muffin mix
1 egg
1/3 cup milk


Directions

Preheat the oven to 350.

On stovetop, brown ground turkey in cast iron skillet with onion and a little oil to prevent sticking. Drain if desired - using lean turkey doesn't leave much to drain. Add red pepper, baked beans, and seasoning mix; cook and stir until heated through, about 5 minutes or so. Pat into an even layer on the skillet (transfer to casserole dish here if not using a cast iron skillet) and turn off heat.

Mix the package of corn muffin mix according to the directions using the egg and milk. Spoon over the ground beef mixture and spread evenly across the top.

Place the skillet in the oven and bake 20-25 min (or until toothpick inserted in the cornbread comes out clean). Serve!