Mexican Corn Bread Casserole with Turkey

Load up this Mexican corn bread casserole with cheese and low-fat turkey infused with salsa and spices, all over a polenta-corn bread base.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 463 Calories

Ingredients

• ½ cup butter, softened
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon ground black pepper
• 1 ¼ cups milk
• 2 cloves garlic, minced
• 1 cup diced onion
• 2 teaspoons ground cumin
• 2 cups salsa
• 1 cup polenta
• 2 pounds ground turkey
• ½ cup corn flour
• 1 ½ cups salsa
• ½ teaspoon chili powder, or to taste (Optional)
• 3 tablespoons egg whites
• 2 cups shredded Mexican-style Cheddar cheese blend, divided

Recipe Instructions

Step 1

Preheat the oven to 425 degrees F (220 degrees C).

Step 2

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.

Step 3

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.

Step 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.

Step 5

Top casserole with remaining 1/2 cup shredded Mexican-style cheese and 2 cups salsa.