MAKEOVER: Tamale Casserole (by HPSANDDOLLAR)

4 TSP Canola oil
1 Bell pepper, seeded and chopped
2 Red onions, chopped
1 Jalapeno pepper, seeded, deveined and minced
1 Garlic clove
1 C tomato sauce
1 TSP chili powder
2 C water
2/3 C stone-ground yellow cornmeal
20 ounces ground beef

1. In a large non-stick skillet over medium heat, heat the oil. Saute the bell pepper, onions, jalapeno pepper, and garlic until softened about 5 minutes. Add the turkey and cook, breaking apart with wooden spoon, until browned, 5-8 minutes. Stir the tomato sauce, corn, chili powder, bring to a boil. Reduce heat and simmer covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes. Transfer to a 8-inch square baking dish.



2. Preheat the oven to 350. In a medium saucepan bring 1 C of the water to a boil. In a medium bowl, whisk the cornmeal into the remaining 1 C water. 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. Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes. Spread over the turkey so that it is completely covered. Bake 25 minutes, then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving.