A delightful twist on a classic tamale pie, this casserole combines hearty flavors with a golden cornbread topping.
Preheat your oven to 350°F (175°C).
Preheating ensures even cooking from the start.
In a skillet, cook the ground beef and turkey over medium heat until browned. Drain any excess fat.
Use a wooden spoon to break up the meat for even cooking.
Stir in the chili seasoning mix, tomato sauce, and kidney beans. Simmer for 5 minutes.
Simmering allows the flavors to meld together.
Transfer the meat mixture to a 2-quart casserole dish.
Spread the mixture evenly for a uniform layer.
In a mixing bowl, prepare the corn muffin mix according to the package instructions, using milk and egg.
Mix until just combined to avoid overmixing.
Spread the cornbread batter evenly over the meat mixture in the casserole dish.
Use a spatula to smooth out the batter.
Bake in the preheated oven for 35-40 minutes, or until the cornbread is golden and firm.
Check doneness by inserting a toothpick into the cornbread; it should come out clean.
Sprinkle the shredded cheddar cheese over the top and bake for an additional 5 minutes, or until the cheese is melted.
For a bubbly cheese topping, broil for the last minute.
Let the casserole cool for a few minutes before serving. Enjoy!
Cooling slightly helps the layers set for easier serving.
