Mexicali Casserole

Name: Mexicali Casserole
Ingredients: 1 lb ground turkey; 1 (16 ounce) bag shredded fat free cheese (your choice); 1 onion, chopped; 1 green pepper, chopped; 1 (15 1/4 ounce) can whole kernel corn; 1 (1 1/4 ounce) package taco seasoning mix; 1 (16 ounce) jar picante sauce (I prefer pace's); 1 (16 ounce) container fat free sour cream; 1 (6 1/2 ounce) package Mexican cornbread mix; 2/3 cup skim milk

10 ingredients

8 steps

Ingredients

1 lb ground turkey
1 (16 ounce) bag shredded fat free cheese (your choice)
1 onion, chopped
1 green pepper, chopped
1 (15 1/4 ounce) can whole kernel corn
1 (1 1/4 ounce) package taco seasoning mix
1 (16 ounce) jar picante sauce (I prefer pace's)
1 (16 ounce) container fat free sour cream
1 (6 1/2 ounce) package Mexican cornbread mix
2/3 cup skim milk

Directions

1

Start browning meat in a large skillet adding the chopped onion and green pepper-drain excess fat.
2

After browning meat, stir in taco seasoning mix, corn (non-drained), and entire jar of picante sauce.
3

Simmer mixture on med heat approximately 10 minutes, stirring occasionally.
4

While meat is simmering, preheat oven to 375°F.
5

Mix Mexican cornbread mix and your 2/3 cup milk in a medium mixing bowl; set aside. Pour about 1/2 of mixture into 9-inch casserole dish then cover with 1/2 bag of shredded cheese. Repeat-layering the two cover top with cornbread mixture-spreading over entire casserole.
6

Bake in oven for approximately 25 minutes or until brown.
7

Cool for 5 minutes then serve.
8

Add sour cream to taste.