Lite Mexican Casserole With Cornbread Topping
- Ready In:
- 50mins
- Ingredients:
- 18
- Yields:
-
1 casserole
- Serves:
- 8
ingredients
- 1 1⁄4 lbs lean ground turkey
- 1⁄2 lb mild Italian sausage
- 1 cup frozen corn
- 1 medium green pepper, diced
- 1 medium onion, diced
- 1⁄2 teaspoon garlic powder
- 10 ounces diced tomatoes
- 4 ounces diced green chilies
- 8 ounces no-salt-added tomato sauce
- 1 teaspoon paprika
- 1⁄8 teaspoon cayenne pepper
- 1⁄2 teaspoon cumin
- 1 reduced-sodium taco seasoning mix
- 3⁄4 cup water
- 8 slices kraft 2% american cheese singles
- 8 1⁄2 ounces corn muffin mix
- 2⁄3 cup skim milk
- 3 tablespoons egg whites
directions
- Heat oven to 375°F.
- Brown meat in large skillet and drain.
- Added next 12 ingredients to skillet - corn through water; bring mixture to a boil.
- Reduce heat and cook 10 to 15 minutes until mixture is slightly thickened and vegetable are tender.
- Spray 9x13 pan with cooking spray.
- Pour mixture into pan.
- Layer cheese slices evenly over mixture.
- Mix together corn muffin mix, milk and egg whites until smooth.
- Pour evenly over cheese layer.
- Bake for 20 minutes or until cornbread in golden.
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