Healthier Tamale Casserole

1. 1

   In a large nonstick skillet heat the oil and saute the bell pepper, onions, jalapeno, and garlic until softened, about 5 minutes.

2. 2

   Add the turkey and cook, breaking apart with a wooden spoon, until browned, about 5-8 minutes.

3. 3

   Stir in the tomato sauce, corn, 1/2 tsp salt, and chili powder; bring to a boil.

4. 4

   Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes.

5. 5

   Transfer to an 8-inch-square baking dish.

6. 6

   Preheat the oven to 350 degrees.

7. 7

   In a medium saucepan, bring one cup of the water and the remaining 1/4 tsp salt to a boil.

8. 8

   In a medium bowl, whisk the cornmeal into the remaining 1 cup of water.

9. 9

   Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil.

10. 10

    Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes.

11. 11

    Spread over the turkey so that it is completely covered.

12. 12

    Bake 25 minutes, then sprinkle with the cheese and bake 5 minutes longer.

13. 13

    Let stand 5 minutes before serving.

* Per serving · 4 servings · Values may vary.