Mexican Corn Bread Casserole with Turkey Best Family Recipes

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Mexican Corn Bread Casserole with Turkey

"Great low-fats Mexican corn bread casserole it really is full of taste. Garnish with greater toppings like jalapenos, serrano peppers, and olives."

Ingredients :

2 pounds floor turkey
1 cup diced onion
2 cloves garlic, minced
1 half cups salsa
2 teaspoons floor cumin
1/2 teaspoon salt
half of teaspoon floor black pepper
half of teaspoon chili powder, or to taste (optionally available)
Corn Bread Base:
1 1/four cups milk
1 cup polenta
1/2 cup butter, softened
1/2 cup corn flour
three tablespoons egg whites
1 teaspoon baking soda
2 cups shredded Mexican-style Cheddar cheese combination, divided
2 cups salsa

Instructions :

Prep : 10M	Cook : 10M	Ready in : 40M

Heat a large skillet over medium-excessive warmth. Add turkey, onion, and garlic. Cook and stir in the warm skillet until turkey is no longer crimson, about 5 minutes. Add 1 1/2 cups salsa, cumin, salt, black pepper, and chili powder. Stir collectively.
Preheat the oven to 425 levels F (220 tiers C).
Whisk milk, polenta, butter, corn flour, egg whites, and baking soda collectively in a bowl. Pour mixture into a 9x13-inch baking pan. Pour cooked ground turkey aggregate over corn bread layer.
Bake casserole in the preheated oven for 10 mins. Sprinkle 1 half cups shredded Mexican-fashion Cheddar cheese combo on pinnacle. Continue baking till pinnacle is effervescent, 5 mins extra. Let cool for 10 minutes.
Top casserole with remaining half cup shredded Mexican-style cheese and 2 cups salsa.

Notes :

I used selfmade salsa.
Heavy whipping cream can be substituted for the milk, if preferred.

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