Mexicali Casserole

I like this recipe because it is not only low-fat but tasty. It is excellent warmed over but can eaten cold-very versatile dish for people on the go.

• Ready In: 40 mins
• Serves: 4-6

Ingredients

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