A delightful twist on the classic tamale pie, this skillet casserole is hearty, flavorful, and perfect for a family dinner.
Brown the ground turkey in a large skillet over medium heat until fully cooked, then drain any excess fat.
Use a non-stick skillet to prevent sticking and make cleanup easier.
Add the diced onion and bell pepper to the skillet and sauté until softened.
Dice the vegetables evenly for consistent cooking.
Stir in the tomato sauce, black beans, and taco seasoning. Simmer for 5 minutes.
Taste and adjust seasoning as needed for your preference.
Prepare the cornbread mix according to the package instructions.
Use a whisk to mix the batter smoothly.
Drop spoonfuls of the cornbread batter over the turkey mixture in the skillet.
Space the batter evenly for uniform cooking.
Cover the skillet and cook over medium-low heat for 15 minutes or until the cornbread is set.
Check the cornbread with a toothpick to ensure it's cooked through.
Sprinkle the shredded cheese and chopped green onion over the top, then cover and cook until the cheese melts.
Let the cheese melt completely for a gooey topping.
Serve the casserole warm and enjoy!
Pair with a side salad for a complete meal.
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