Mexican Corn Bread Casserole with Turkey Tasty Recipes

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Mexican Corn Bread Casserole with Turkey

"Great low-fat Mexican corn bread casserole that's full of flavor. Garnish with more toppings like jalapenos, serrano peppers, and olives."

Ingredients :

• 2 pounds ground turkey
• 1 cup diced onion
• 2 cloves garlic, minced
• 1 1/2 cups salsa
• 2 teaspoons ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon chili powder, or to taste (optional)
• Corn Bread Base:
• 1 1/4 cups milk
• 1 cup polenta
• 1/2 cup butter, softened
• 1/2 cup corn flour
• 3 tablespoons egg whites
• 1 teaspoon baking soda
• 2 cups shredded Mexican-style Cheddar cheese blend, divided
• 2 cups salsa

Instructions :

Prep : 10M	Cook : 10M	Ready in : 40M

• Heat a large skillet over medium-high heat. Add turkey, onion, and garlic. Cook and stir in the hot skillet until turkey is no longer pink, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir together.
• Preheat the oven to 425 degrees F (220 degrees C).
• Whisk milk, polenta, butter, corn flour, egg whites, and baking soda together in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey mixture over corn bread layer.
• Bake casserole in the preheated oven for 10 minutes. Sprinkle 1 1/2 cups shredded Mexican-style Cheddar cheese blend on top. Continue baking until top is bubbling, 5 minutes more. Let cool for 10 minutes.
• Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.

Notes :

• I used homemade salsa.
• Heavy whipping cream can be substituted for the milk, if desired.

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