Turkey Southwest Skillet & Cornbread Topping!

I picked up this recipe card at our local HEB over a year ago and I finally made it last night.  Why I have waited so long to do this, I have no idea, but it was delicious and a major hit with Scott and Caroline! She ate it all up!!  Here is the recipe...

1 pound of lean ground turkey

1 packet of low-sodium taco seasoning mix

1 can black beans, rinsed & drained

1 can corn kernels, drained

1 can diced tomatoes w/ green chilies (aka rotel, I used mild b/c of Miss C)

1 8 oz. can tomato sauce

1 1/2 cups shredded colby jack cheese (divided use)

1 packet cornbread mix (plus ingredients listed on packet)

1.  Heat over to 425.  Prepare cornbread mix according to package and set aside.

2.  Brown turkey in a large, ovenproof skillet over medium-high heat; add seasoning and cook 3 more minutes.  Add beans, corn, tomatoes, tomato sauce; stir and simmer about 5 minutes.  Stir in 1 cup cheese; remove from heat.

3.  Pour cornbread mixture over top; sprinkle with remaining 1/2 cup cheese.  Bake 15-20 minutes, or until lightly brown and firm in the center when touched. 

It turned out soooo good and was about the easiest thing ever.  It makes quite a bit so I bet half of the mixture could be frozen for future use.  If you don't have an oven-safe skillet you can pour mixture in a regular Pyrex type baking dish then pour cornbread mixture over that.  I also served with a little dollop of sour cream on the side and tortilla chips! Yum!