Ingredients
Scale
- Equipment needed–pan for pot in pot cooking, sling or trivet, Instant Pot
- 1 pound ground turkey or lean ground beef
- 1 cup diced onion
- 3 Tbsp taco seasoning
- 2 cups frozen white sweet corn
- 1 cup Pace Picante Sauce (I used mild)
- 1/2 tsp cumin
- 1 (8.5 oz) box Jiffy corn muffin mix
- 1/2 cup milk
- 1/2 cup shredded sharp cheddar cheese
- Sour cream and diced green onions, for topping
Instructions
Instant Pot Instructions:
- In a pan on the stove or using the sauté setting on your Instant Pot brown the ground turkey, onions and taco seasoning together for about 5 minutes. Stir in the frozen corn and heat through for 2 minutes.
- Turn off heat. Stir in the picante sauce and cumin. Transfer the mixture to a pan for pot in pot cooking (I used Fat Daddios 7×3 inch pan*). Clean out Instant Pot and pour 1 ½ cups water into the bottom of the Instant Pot.
- In a medium mixing bowl, stir the corn muffin mix, milk and cheddar cheese together. Spoon the mixture over the top of the meat mixture and spread evenly.
- Cover pan with foil. Place pan on top of a trivet/sling*. Lower the pan into the Instant Pot.
- Cover Instant Pot and secure the lid. Make sure valve is set to sealing. Set the manual/pressure cook button to 35 minutes. When time is up perform a quick release by moving the valve to venting. Remove the lid.
- Remove the foil and check the cornbread for doneness. If it’s not cooked through pressure cook without the foil for another 5 minutes (or with your air fryer lid).
- Scoop onto plates and serve topped with a dollop of sour cream and diced green onions.
Slow Cooker Instructions:
- In a pan on the stove brown the ground turkey, onions and taco seasoning together for about 5 minutes. Stir in the frozen corn and heat through for 2 minutes.
- Turn off heat. Stir in the picante sauce and cumin. Transfer the mixture your slow cooker.
- In a medium mixing bowl, stir the corn muffin mix, milk and cheddar cheese together. Spoon the mixture over the top of the meat mixture and spread evenly.
- Cover and cook on high for 2-3 hours or on low for 4-6 hours, or until cornbread is cooked through.
- Scoop onto plates and serve topped with a dollop of sour cream and diced green onions.
- Category: Turkey
- Method: Instant Pot or Slow Cooker