tex-mex, main dishes, casseroles, turkey
1 pound ground turkey
1 cup chopped onion
1 teaspoon minced garlic
14 ounces tomatoes; drained
11 ounces mexican-style corn; drained
1 teaspoon cumin
1 teaspoon salt; divided
1/4 teaspoon red pepper flakes
2 1/2 cups skim milk
3/4 cups yellow cornmeal
1 cup grated reduced-fat cheddar cheese; divided
nonstick cooking spray
3 green onions; chopped
2 plum tomatoes; thinly sliced
1. Preheat oven to 350°F.
2. In large nonstick skillet, over medium-high heat, sauté turkey, onion, and garlic until turkey is no longer pink, about 5 to 6 minutes; drain if necessary. Add canned tomatoes, corn, cumin, 1/2 teaspoon salt and red pepper flakes; increase heat and cook until mixture is bubbly. Reduce heat to low and simmer, uncovered, until mixture has thickened, about 10 minutes.
3. In medium saucepan, over medium heat, bring milk and the remaining 1/2 teaspoon salt almost to a boil. Add cornmeal, whisking constantly. Reduce heat to low and simmer 5 minutes, stirring occasionally Remove pan from heat and stir in 1/2 cup cheese.
4. In a 2-quart oblong baking dish sprayed with nonstick cooking spray, spread 2 cups cornmeal mixture evenly over sides and bottom of dish. Spoon in turkey mixture. Spread remaining cornmeal over turkey. Sprinkle with scallions and remaining cheese. Arrange plum-tomato slices over top and bake 45 to 50 minutes.
Makes 6 servings. Preparation time: About 20 to 25 minutes. Cooking time: About 1 hour and 10 minutes.
Per serving: About 311 cal, 28 g pro, 24 g car, 12 g fat, 33% cal from fat, 85 mg cholesterol, 1112 mg sod, 4 g fiber.
Busted by Gail Shermeyer <firstname.lastname@example.org>
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Contributor: Low-Fat Meals, Woman's Day, 4/96
Yield: 6 servings
Preparation Time: 0:00