Mexican Corn Bread Casserole with Turkey

Name: Mexican Corn Bread Casserole with Turkey
Prep time: 10 min
Cook time: 20 min
Total time: 40 min
Ingredients: 2 pounds ground turkey; 1 cup diced onion; 2 cloves garlic, minced; 1.5 cups salsa; 2 teaspoons ground cumin; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 teaspoon chili powder, or to taste; 1.25 cups milk; 1 cup polenta; 0.5 cup butter, softened; 0.5 cup corn flour; 3 tablespoons egg whites; 1 teaspoon baking soda; 2 cups shredded Mexican-style Cheddar cheese blend, divided; 2 cups salsa

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

Recipe by Jessica Delaney

Published on June 8, 2018

2

Prep Time:

10 mins

Cook Time:

20 mins

Additional Time:

10 mins

Total Time:

40 mins

Servings:

10

Yield:

1 9x13-inch casserole

Jump to Nutrition Facts

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)

Corn Bread Base:

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

Directions

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.

Cook's Notes:

I used homemade salsa.

Heavy whipping cream can be substituted for the milk, if desired.

Nutrition Facts (per serving)

463	Calories
27g	Fat
28g	Carbs
30g	Protein

Nutrition Facts
Servings Per Recipe 10
Calories 463
% Daily Value *
Total Fat 27g	35%
Saturated Fat 15g	73%
Cholesterol 121mg	40%
Sodium 1279mg	56%
Total Carbohydrate 28g	10%
Dietary Fiber 3g	11%
Total Sugars 6g
Protein 30g
Vitamin C 8mg	41%
Calcium 288mg	22%
Iron 4mg	20%
Potassium 567mg	12%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.