Mexican Corn Bread Casserole with Turkey recipe

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Ingredients

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

Nutrition Info

462.6 calories
carbohydrate: 27.5 g
cholesterol: 121 mg
fat: 27 g
fiber: 3 g
protein: 29.8 g
saturatedFat: 14.5 g
servingSize: -
sodium: 1279.1 mg
sugar: 5.8 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

1 9x13-inch casserole

Recipe Note

Great low-fat Mexican corn bread casserole that's full of flavor. Garnish with more toppings like jalapenos, serrano peppers, and olives.

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