Healthier Tamale Casserole

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.

• Ready In: 55 mins
• Serves: 4

Ingredients

• 4  teaspoons canola oil
• 1  green bell pepper, seeded and chopped
• 2  red onions, chopped
• 1  jalapeno pepper, seeded and minced
• 1  garlic clove, minced
• 1⁄2 lb  ground turkey breast
• 1  cup tomato sauce
• 1  cup frozen corn kernels
• 3⁄4 teaspoon salt
• 1  teaspoon chili powder
• 2  cups water
• 2⁄3 cup  stone-ground yellow cornmeal
• 1⁄3 cup reduced-fat monterey jack cheese, shredded

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.