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 ½ cups salsa
• 2 teaspoons ground cumin
• 0.5 teaspoon salt
• 0.5 teaspoon ground black pepper
• 0.5 teaspoon chili powder, or to taste
• 1 ¼ cups milk
• 1 cup polenta
• 0.5 cup butter, softened
• 0.5 cup corn flour
• 3 tablespoons egg whites
• 1 teaspoon baking soda
• 2 cups shredded Mexican-style Cheddar cheese blend, divided
• 2 cups salsa

Steps

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. Preheat the oven to 425 degrees F (220 degrees C).
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. 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. Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.