Mexican Corn Bread Casserole with Turkey

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

  1. 2 pounds ground turkey
  2. 1 cup diced onion
  3. 2 cloves garlic, minced
  4. 1 ½ cups salsa
  5. 2 teaspoons ground cumin
  6. ½ teaspoon salt
  7. ½ teaspoon ground black pepper
  8. ½ teaspoon chili powder, or to taste (Optional)
  9. 1 ¼ cups milk
  10. 1 cup polenta
  11. ½ cup butter, softened
  12. ½ cup corn flour
  13. 3 tablespoons egg whites
  14. 1 teaspoon baking soda
  15. 2 cups shredded Mexican-style Cheddar cheese blend, divided
  16. 2 cups salsa

Instructions

  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 9×13-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.
  6. I used homemade salsa.
  7. 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

 

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