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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 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

Nutrition Info

462.6 calories carbohydrate: 27.5 g cholesterol: 121 mg fat: 27 g fiber: 3 g protein: 29.8 g saturatedFat: 14.5 g servingSize: - sodium: 1279.1 mg sugar: 5.8 g transFat: : - unsaturatedFat: : -

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.

1 9x13-inch casserole

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