Directions
PREHEAT oven to 400° F. Grease 13 x 9-inch baking dish.
COOK turkey in large skillet over medium-high heat until turkey is no longer pink; drain. Stir in chili seasoning, tomato sauce, corn, beans, 3/4 cup evaporated milk and chilies. Bring to a boil, reduce heat. Simmer for 5 minutes, stirring occasionally. Pour mixture into prepared baking dish.
COMBINE corn muffin mix, remaining 3/4 cup evaporated milk and eggs in medium bowl; stir until just moistened. Spread mixture over meat filling.
BAKE for 15 to 20 minutes or until lightly browned. Let stand for 10 minutes before serving.
Serving suggestion: Serve with chopped avocado, sour cream and salsa.
Nutritional Information
- Serving Size
1/10 to 12 servings of recipe
- Calories 340
- Calories from Fat 90
* Percent Daily Values are based on a 2000 calorie diet.
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% Daily Value *
- Total Fat 10g 15%
- Saturated Fat 4.5g 23%
- Cholesterol 75mg 25%
- Sodium 990mg 41%
- Carbohydrates 48g 16%
- Dietary Fiber 3g 12%
- Sugars 14g
- Protein 19g
- Vitamin A 4%
- Vitamin C 2%
- Calcium 20%
- Iron 10%