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
- 1.5 cups salsa
- 2 teaspoons ground cumin
- 0.5 teaspoons salt
- 0.5 teaspoons ground black pepper
- 0.5 teaspoons chili powder , Optional
Instructions
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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.
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2
Preheat the oven to 425 degrees F (220 degrees C).
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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.
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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.
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5
Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.
Nutrition Facts
Per serving
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