Cornbread Turkey Taco Cheesecake With Zesty Avocado Cream

• 1 lb ground turkey
• 1 (1 1/2 ounce) package taco seasoning mix, divided
• 12 cup salsa
• 14 cup water
• 1 (6 ounce) packagemartha white cotton country cornbread mix
• 1 egg
• 12 cup milk
• 2 (8 ounce) packages cream cheese, softened
• 1 cup shredded cheddar cheese
• 2 eggs
• sour cream
• 1 avocado, peeled and chopped
• 2 tablespoons cilantro leaves
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• salsa

1. Preheat oven to 325 degrees F. In 10 1/2-inch Lodge cast-iron skillet, cook turkey, breaking apart with spatula, until no longer pink and cooked through.
2. Reserve 2 teaspoons taco seasoning; add remaining seasoning, 1/2 cup salsa, and 1/4 cup water to turkey.
3. Cook, stirring until thick, about 2 minutes.
4. Remove from skillet.
5. Wipe out skillet with paper towel; grease.
6. In large bowl, combine cornbread mix, 1 egg, and milk; mix well.
7. Pour into skillet; spoon turkey mixture over batter.
8. In medium bowl, combine cream cheese, Cheddar cheese, 2 teaspoons taco seasoning, and 2 eggs; mix well.
9. Spread over turkey.
10. Bake at 325 degrees F 25 to 30 minutes or until lightly browned around edges.
11. Remove from oven; cool 10 minutes.
12. In small food processor, combine sour cream, avocado, cilantro, lime juice, lime zest, and salt; process until smooth.
13. Gently spread over cheesecake.
14. Serve warm; top with salsa.

ground turkey, taco seasoning mix, salsa, water, white cotton country, egg, milk, cream cheese, cheddar cheese, eggs, sour cream, avocado, cilantro, lime juice, lime zest, salsa

Taken from www.food.com/recipe/cornbread-turkey-taco-cheesecake-with-zesty-avocado-cream-398439 (may not work)