Creamy Tex-Mex Cornbread Bake

• 2 pounds ground turkey
• 1 cup sliced green onions
• 1 (10 3/4-oz.) can cream of mushroom soup
• 1 cup milk
• 1 (4-oz.) can chopped green chiles
• 1 cup (4 oz.) shredded pepper Jack cheese, divided
• 1/4 cup chopped fresh cilantro or parsley
• Vegetable cooking spray
• 1 (6-oz.) package buttermilk cornbread mix
• 3 tablespoons chopped fresh cilantro

1. Preheat oven to 400u0b0. Cook ground turkey in a large skillet over medium heat, stirring often, 5 minutes or until meat crumbles and is no longer pink. Add green onions, and saute 1 minute.
2. Stir in soup and next 2 ingredients. Bring to a low boil, and remove from heat. Stir in 3/4 cup cheese and 1/4 cup cilantro. Add salt and pepper to taste. Pour turkey mixture into a 2-qt. baking dish coated with cooking spray.
3. Stir together cornbread mix, 3/4 cup water, 3 Tbsp. cilantro, and remaining 1/4 cup cheese. Pour cornbread mixture over turkey mixture in baking dish.
4. Bake at 400u0b0 for 20 to 25 minutes or until golden.
5. Note: We tested with Martha White Buttermilk Cornbread & Muffin Mix.

ground turkey, green onions, cream of mushroom soup, milk, green chiles, pepper, fresh cilantro, vegetable cooking spray, buttermilk, fresh cilantro

Taken from www.myrecipes.com/recipe/tex-mex-cornbread-bake (may not work)