Cornbread Tamale Pie(Lo-Fat)

• 1 lb. ground turkey
• 3 jalapenos, chopped
• 1 c. chopped onion
• 1 c. chopped green pepper
• 1 clove garlic, minced
• 2 (8 oz.) cans tomato sauce
• 1 (12 oz.) can kernel corn, drained
• 15 ripe olives, sliced
• 1 Tbsp. sugar
• 1 Tbsp. chili powder
• 1/8 tsp. salt
• 1/4 tsp. pepper
• 1 c. Cheddar cheese (4 oz.)
• 3/4 c. yellow corn meal
• 2 c. water
• 1 tsp. baking powder
• 1 Tbsp. oleo
• 1/2 tsp. salt

1. Coat a large nonstick skillet with vegetable spray.
2. Over medium heat, brown turkey. Add onion, green pepper, jalapenos and garlic. Cook until tender. Stir in tomato sauce and the next 6 ingredients. Simmer 15 to 20 minutes; add Cheddar cheese, stirring constantly. Cook until the cheese melts.
3. Spoon into an 8-inch square pan coated with oil spray. Combine cornbread, salt and water in a saucepan.
4. Bring to a boil, stirring constantly. Reduce heat and cook, stirring constantly (about 3 minutes).
5. Stir in oleo and spoon over the meat mixture to within 1-inch of the edge.
6. Bake at 375u0b0 for 40 minutes or until topping is golden. Serves 6.

ground turkey, jalapenos, onion, green pepper, clove garlic, tomato sauce, kernel corn, olives, sugar, chili powder, salt, pepper, cheddar cheese, yellow corn meal, water, baking powder, oleo, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=880683 (may not work)