1 box 8.5 oz. cornbread mix
1/3 cup milk
2 tablespoons oil
1/8 teaspoon cayenne pepper
1 1/2 lbs. ground turkey
1 packet 1.25 oz mild taco seasoning mix
1 cup frozen chopped onion
1 1/4 cups frozen sweet pepper strips
1 can 15.5 oz. kidney beans, undrained, slighty mashed
1 can 11 oz. corn kernals, drained
1 cup Cheddar cheese
Heat oven to 400 degrees. Grease 2 qt. casserole. Combine bread mix, milk, 1 tablespoon oil, egg and cayenne in bowl.
Heat remaining oil in large skillet over medium-high heat. Add turkey and taco seasoning mix; cook 5 minutes. Remove from heat.
Spread bread batter in prepared casserole. Top with turkey mixture. Sprinkle with cheese. Grease piece of foil; cover casserole.
Bake in 400 oven 20 minutes. Uncover; bake until browned and cheese is melted, about 8 minutes. Let stand for 5 minutes.
I did not have cornbread stuffing on hand and used herb. Nor did I have taco seasoning packet, but I used about 1 tablespoon chili seasoning. This casserole was so good we had second helpings. Next time I will use more Cheddar.