Cornbread Turkey Taco Cheesecake With Zesty Avocado Cream

Ingredients

Filling

• 1 lb ground turkey

• 1 (1 1/2 ounce) package taco seasoning mix, divided
• 1/2 cup salsa
• 1/4 cup water

Crust

• 1 (6 ounce) package martha white cotton country cornbread mix

• 1 egg
• 1/2 cup milk

Cheesecake Topping

• 2 (8 ounce) packages cream cheese, softened

• 1 cup shredded cheddar cheese
• 2 eggs

Avocado Cream

• 0 sour cream
• 1 avocado, peeled and chopped
• 2 tablespoons cilantro leaves
• 2 tablespoons fresh lime juice
• 1 teaspoon lime zest
• salsa

Directions

1. 1

   Preheat oven to 325 degrees F. In 10 1/2-inch Lodge cast-iron skillet, cook turkey, breaking apart with spatula, until no longer pink and cooked through. Reserve 2 teaspoons taco seasoning; add remaining seasoning, 1/2 cup salsa, and 1/4 cup water to turkey. Cook, stirring until thick, about 2 minutes. Remove from skillet. Wipe out skillet with paper towel; grease.

2. 2

   In large bowl, combine cornbread mix, 1 egg, and milk; mix well. Pour into skillet; spoon turkey mixture over batter.

3. 3

   In medium bowl, combine cream cheese, Cheddar cheese, 2 teaspoons taco seasoning, and 2 eggs; mix well. Spread over turkey. Bake at 325 degrees F 25 to 30 minutes or until lightly browned around edges. Remove from oven; cool 10 minutes.

4. 4

   In small food processor, combine sour cream, avocado, cilantro, lime juice, lime zest, and salt; process until smooth. Gently spread over cheesecake. Serve warm; top with salsa.