Mexicali Casserole

• 1 lb ground turkey
• 1 (16 ounce) bag shredded fat free cheese (your choice)
• 1 onion, chopped
• 1 green pepper, chopped
• 1 (15 1/4 ounce) can whole kernel corn
• 1 (1 1/4 ounce) package taco seasoning mix
• 1 (16 ounce) jar picante sauce (I prefer pace's)
• 1 (16 ounce) container fat free sour cream
• 1 (6 1/2 ounce) package Mexican cornbread mix
• 2/3 cup skim milk

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 375u0b0F.
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.

ground turkey, free cheese, onion, green pepper, whole kernel corn, taco seasoning mix, picante sauce, sour cream, cornbread mix, milk

Taken from www.food.com/recipe/mexicali-casserole-16328 (may not work)