Mexican Corn Bread Casserole with Turkey

Ingredients

• 2 pounds ground turkey
• 1 cup diced onion
• 2 cloves garlic , minced
• 1.5 cups salsa
• 2 teaspoons ground cumin
• 0.5 teaspoons salt
• 0.5 teaspoons ground black pepper
• 0.5 teaspoons chili powder , Optional

Instructions

1. 1

   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.

2. 2

   Preheat the oven to 425 degrees F (220 degrees C).

3. 3

   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.

4. 4

   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.

5. 5

   Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.