Tamale Casserole

1 T. Extra Virgin Olive Oil
1 C. sliced bell pepper; any color works
1 C. chopped red onion
1 Jalapeno pepper seeded and chopped
4 tsp. Minced garlic
1 lb. 99% Fat free ground turkey breast
1 1/2 C. Tomato sauce
1 C. Frozen corn
3/4 tsp. Salt
1 T. Chili powder
2 C. Water
2/3 C. Yellow cornmeal
1 C. 2% Shredded Mexican Four Cheese Blend cheese

1. Preheat oven to 350 degrees. In a large skillet over medium heat, swirl in olive oil and add the turkey, peppers, onion and garlic. Cook, breaking up the turkey, until browned. Stir in the tomato sauce, corn, 1/2 tsp. salt and the 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 an 9 x 11 baking dish.

2. In a medium saucepan, bring 1 cup of the water and the remaining 1/4 tsp. salt to a boil. In a medium bowl, whisk the cornmeal into the remaining 1 cup water. Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly, until the mixture comes back to a boil, about 5 minutes. Reduce heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes. Spread over the turkey mixture. Bake 25 minutes, then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving.

Number of Servings: 6

Recipe submitted by SparkPeople user HEALTHYTHISTIME.