Excellent, flavorful Mexican corn bread casserole that is low in fat. Add more garnishes, such as olives, serrano peppers, and jalapenos.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Additional Time: | 10 mins |
| Total Time: | 40 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
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 (Optional)
- 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
Instructions
- 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 9×13-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.
- I used homemade salsa.
- Heavy whipping cream can be substituted for the milk, if desired.
Nutrition Facts
| Calories | 463 kcal |
| Carbohydrate | 28 g |
| Cholesterol | 121 mg |
| Dietary Fiber | 3 g |
| Protein | 30 g |
| Saturated Fat | 15 g |
| Sodium | 1279 mg |
| Sugars | 6 g |
| Fat | 27 g |
| Unsaturated Fat | 0 g |