Total Time
55mins
Prep 25 mins
Cook 30 mins

From a Weight Watchers cookbook. This didn't have enough "kick" for me, so I added some Frank's Red Hot Sauce to it. It may have been that my chili powder was old though, so I'm posting it as it is written.

Ingredients Nutrition

Directions

  1. In a large nonstick skillet heat the oil and saute the bell pepper, onions, jalapeño, and garlic until softened, about 5 minutes.
  2. Add the turkey and cook, breaking apart with a wooden spoon, until browned, about 5-8 minutes.
  3. Stir in the tomato sauce, corn, 1/2 tsp salt, and chili powder; bring to a boil.
  4. Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes.
  5. Transfer to an 8-inch-square baking dish.
  6. Preheat the oven to 350 degrees.
  7. In a medium saucepan, bring one cup of the water and the remaining 1/4 tsp salt to a boil.
  8. In a medium bowl, whisk the cornmeal into the remaining 1 cup of water.
  9. 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.
  10. Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes.
  11. Spread over the turkey so that it is completely covered.
  12. Bake 25 minutes, then sprinkle with the cheese and bake 5 minutes longer.
  13. Let stand 5 minutes before serving.

Reviews

(1)
Most Helpful

Very good recipe. I took heed of your warning of it not having enough 'kick' so I used chipotle peppers with jalapeno, and then instead of tomato sauce, used a plain mexican canned salsa (contains tomato, onion, cilantro, spice) and boy was it kicky!! Overall, it's such a healthy recipe- so easy too. I made the turkey before work so that after, I only had to make the cornmeal and bake. Thanks for sharing! DH says it's a keeper! :)

MrsMM August 24, 2006

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a