Mexican Shepherd's PieSubmitted by: SIORANTH
3 T Brummel & Brown
1/3 c Splenda
1 large eggs
1/2 c 1% milk
1/4 t baking soda
1/2 c cornmeal
1/2 c flour
1.5 lb 97/3 ground turkey
1 c corn
1 can Black Pearls Olives, rinsed and sliced or chopped
2 cans Rotel Mexican tomatoes, do not drain
1 can reduced sodium black beans, rinsed and drained
1/4 c reduced fat shredded colby jack cheese
1/4 c 2% shredded cheddar cheese
**Spices to taste: cumin, chili powder, garlic powder, onion powder, salt, pepper, dry oregano, paprika
Mix cornbread ingredients in bowl and set aside.
Cook turkey. Add tomatoes with liquid, black beans, and seasonings and cook until thickened.
Add olives and corn to cornbread mixture. Spread a thin layer in the bottom of a 9 x 13 baking dish. Sprinkle in about 1/3 of each of the cheeses. Pour turkey mixture over the top. Add the rest of the cheeses. Pour cornbread mixture over the top and spread evenly.
Bake for 20 minutes or until golden brown. Let sit for 10 minutes to firm up. Serve with sour cream if desired.
Number of Servings: 8
Recipe submitted by SparkPeople user SIORANTH.