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.
- Serves: 1 person
- 2pounds ground turkey
- 1cup diced onion
- 2cloves garlic, minced
- 1½ cups salsa
- 2teaspoons ground cumin
- ½teaspoon salt
- ½teaspoon ground black pepper
- ½teaspoon chili powder, or to taste
- 1¼ cups milk
- 1cup polenta
- ½cup butter, softened
- ½cup corn flour
- 3tablespoons egg whites
- 1teaspoon baking soda
- 2cups shredded Mexican-style Cheddar cheese blend, divided
- 2cups salsa
Step 1Heat 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.
Step 2Preheat the oven to 425 degrees F (220 degrees C).
Step 3Whisk 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.
Step 4Bake 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.
Step 5Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.