- 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
- 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.
03/30/2018
recipepes.com
Mexican Corn Bread Casserole with Turkey, recipe
PT15M
PT1H
5
455 calories
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