Author Notes
I was craving some mexican food, but also wanted something that was in casserole form so it was easy to whip up. I used ground turkey to cut back on the calories, but if that is not a concern try a mixture of chorizo and ground beef. If you are VEGETARIAN try MorningStar Crumbles! This hit the spot and is even great reheated! —ThePinkFork.com
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Ingredients
- Filling
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1 pound
ground turkey
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1
large yellow onion, chopped
-
1
poblano pepper, chopped
-
1
jalapeno, minced
-
1
green pepper
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1 tablespoon
olive oil
-
1 cup
canned whole tomatoes
-
1 cup
frozen sweet corn
-
3
cloves garlic, minced
-
1.5 cups
shredded mexican cheese blend
-
1.5 teaspoons
cumin
-
1.5 teaspoons
chili powder
-
1/4 teaspoon
salt
-
Dash
nutmeg
- Topping & Garnish
-
3 cups
water
-
1.5 cups
cornmeal
-
1/2 teaspoon
salt
-
1.5 tablespoons
butter
-
2
jalapenos
-
sour cream
Directions
-
Preheat oven to 375 degrees
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Begin to saute the onion and peppers in the olive oil. Once onions are translucent (about 3-5 minutes), add the garlic, turkey, and spices. Cook for 5 minutes and add tomatoes and frozen corn. Cook 5 more minutes. Add cheese.
-
While cooking the filling, bring water and salt to boil in a small saucepan. Once boiling slowly whisk in cornmeal. Once thickened remove from heat and stir in butter.
-
With a slotted spoon, move turkey mixture into a 9x13 inch pan. Carefully smooth cornmeal topping over the turkey mixture.
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Cut jalapenos into rings and remove seeds in the middle of the rings. Place on top of the cornmeal topping.
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Bake for 40 minutes. Serve with a dollop of sour cream.
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