 |
Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 6 |
|
I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go. Ingredients:
1 lb ground turkey |
1 (16 ounce) bag shredded fat free cheese (your choice) |
1 onion, chopped |
1 green pepper, chopped |
1 (15 1/4 ounce) can whole kernel corn |
1 (1 1/4 ounce) package taco seasoning mix |
1 (16 ounce) jar picante sauce (i prefer pace's) |
1 (16 ounce) container fat free sour cream |
1 (6 1/2 ounce) package mexican cornbread mix |
2/3 cup skim milk |
Directions:
1. Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
2. After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
3. Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
4. While meat is simmering, preheat oven to 375°F.
5. Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
6. Bake in oven for approximately 25 minutes or until brown.
7. Cool for 5 minutes then serve.
8. Add sour cream to taste.
|
|