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Southern-Style Turkey, Tomato, and Monterey Jack Bake

If you’ve ever had Frito pie down South, then you know where we’re coming from here. This creamy turkey casserole, topped with a crispy layer of melted cheese and crushed corn chips, is the kind of thing that can make grown men cry on Super Bowl Sunday. Bobby loves to serve this with a side of crunchy, garlicky broccoli.

Recipe information

  • Yield

    serves 4

Ingredients

2 tablespoons vegetable oil
1 pound ground turkey
1 medium onion, chopped
One 10 3/4-ounce can condensed Southwestern pepper Jack or cream of celery soup
1 cup canned diced tomatoes
1 cup frozen corn kernels, thawed
2 cups grated Monterey Jack cheese (8 ounces)
2 cups crushed corn chips

Preparation

  1. Step 1

    Preheat the oven to 400°F.

    Step 2

    Heat the vegetable oil in a medium ovenproof skillet over medium-high heat. Add the turkey and onion and cook, stirring frequently, until no pink remains in the meat, about 5 minutes. Add the pepper Jack soup, tomatoes, and corn and bring to a boil. Cook, stirring frequently, for 5 minutes.

    Step 3

    Remove the skillet from the heat and top the turkey mixture with the Monterey Jack cheese and corn chips. Transfer to the oven and bake for 10 minutes, or until the cheese is melted and the casserole is bubbly. Serve immediately.

[![The Deen Bros. Take It Easy</a> <p>Reprinted with permission from <a href=](/images/recipesmenus/bookcovers/deenbrostakeiteasy.jpg)The Deen Bros. Take It Easy](http://astore.amazon.com/epistore-20/detail/0345513266) by Jamie Deen, Bobby Deen, and Melissa Clark. Copyright © 2009 Jamie Deen, Bobby Deen, and Melissa Clark. Published by Random House Publishing Group. All Rights Reserved. Jamie and Bobby Deen grew up in Georgia—first in Albany and then in Savannah—and, like many Southerners, they have always considered cooking and food a big part of their lives. When their mother, Paula Deen, started a sandwich delivery business in 1989, the boys took charge of deliveries. As the business grew into The Lady restaurant, they continued to help. Then, in 1996, the trio opened The Lady & Sons Restaurant to resounding success. They haven't looked back since. They regularly appear on ABC's Good Morning America and had their own Food Network show, Road Tasted. Melissa Clark has written for The New York Times, Food & Wine, Travel & Leisure, and Real Simple and has collaborated on twenty-one books.
TagsCasseroleSouthernAmericanGround TurkeyTurkeyPoultryCanned TomatoTomatoVegetableCornMonterey JackCheeseDairyMainDinnerNut FreeOven BakeCookbooks
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