- 6
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Ingredients
- 1 package (8 1/2 oz) corn bread/muffin mix
- 1/3 cup fat-free milk
- 1 egg, beaten
- 1 cup frozen corn, thawed
- 3/4 pound lean ground turkey
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 3 tablespoons taco seasoning
- 1/2 cup water
- 3/4 cup Mexican blend cheese
- 1 small tomato, chopped
- 1/4 cup ripe olives, sliced
- 2 green onions, chopped
- 6 tablespoons sour cream
Preparation
Step 1
In a small bowl combine the cornbread mix, milk, and egg. Stir in corn just until blended. Spread evenly into a 9×13 baking dish coated with cooking spray. Bake at 400º for 14-18 minutes or until a toothpick inserted near the center comes out clean. Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper, and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes. Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut and top with sour cream dollops.