Cinco de Mayo Cornbread Casserole

Cinco de Mayo Cornbread CasseroleCornbread Casserole.JPG
Celebrating this Mexican holiday with a healthy dish!

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Ingredients

  • 1 Tablespoon canola oil
  • 1 medium bell pepper, chopped
  • 1 medium onion, chopped
  • 1 pound 93% lean ground turkey
  • 3 small tomatoes, diced
  • 1-15 ounce can no salt added corn, drained
  • 1-15 ounce can no salt added chili beans in chili sauce
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground cumin
  • ¼ teaspoon salt
  • 1-8.5 ounce box corn muffin mix, prepared (using 1/3 cup skim milk and large egg)
     

Directions

  1. Preheat oven to 375 degrees Fahrenheit.
  2. In a large skillet over medium high heat, sauté pepper, onion and ground turkey for 5-7 minutes or until no longer pink.  Drain liquid carefully from pan.
  3. Add tomatoes, corn, beans with chili sauce and seasonings.  Cook an additional 5-7 minutes.
  4. Pour into 9 x 13” baking dish.  Using a ¼ cup measuring cup, drop corn muffin mix on top in 8 evenly divided spots. 
  5. Bake for 15 minutes. 
     

Serves 8
 

Nutrition Information
Per serving
Calories:  328
Total Fat:  11 g
    Saturated Fat:  3 g
Sodium:  430 mg
Total Carbohydrate:  40 g
    Dietary Fiber:  6 g
    Sugars:  11 g
Protein:  18 g