1 tsp canola oil
1-1/4 lbs GROUND TURKEY
1 c finely chopped onion
1 c chipotle salsa + extra for garnish
1 (4.5-oz) can diced green chilies (with juices)
5 Individual cornbread loaves or squares (ready-to-serve)
In a large nonstick skillet, over medium heat, heat oil. Add turkey and onion and sauté, breaking up turkey into small pieces. Cook until turkey is no longer pink and onions are tender. Drain any liquid.
Stir in salsa and chilies and heat until mixture simmers. Reduce heat to low; simmer 3 to 5 minutes, stirring occasionally.
Meanwhile, heat cornbread in warm oven and cut in half lengthwise. Spoon turkey mixture atop cornbread.
For each serving, add 1 Tablespoon salsa atop turkey for colorful garnish.