Tamale Casserole

• 1 tablespoon canola oil
• 1 cup chopped green bell pepper
• 1 cup chopped red onion
• 1 tablespoon finely chopped jalapeno pepper
• 1 clove garlic, minced
• 8 ounces lean turkey breast
• 1 cup tomato sauce
• 1 cup frozen corn kernels
• 34 teaspoon salt
• 12-1 teaspoon hot chili powder
• 3 ounces stone-ground yellow cornmeal
• 1 12 ounces shredded monterey jack cheese

1. Place large nonstick skillet over medium-high heat 30 seconds; add oil; heat 30 seconds more.
2. Add bell pepper, onions, jalapeno pepper and garlic and cook, stirring frequently, until tender, about 5 minutes.
3. Add turkey and cook, stirring frequently, until no longer pink, about 3 minutes.
4. Add tomato sauce, corn, 1/2 teaspoon of the salt and the chili powder; bring to a boil.
5. Reduce heat and simmer, covered, 15 minutes, stirring once or twice.
6. Preheat oven to 350' degrees.
7. In medium saucepan, bring 1 cup water and remaining 1/4 tsp.
8. salt to a boil.
9. In small bowl, whisk cornmeal into 1 cup water.
10. Using a wooden spoon, slowly add cornmeal mixture to the boiling water in a thin steady stream, stirring constantly, until mixture comes back to a boil.
11. Reduce heat to low and cook, stirring constantly, until mixture thickens and begins to form large bubbles, about 5 minutes.
12. Spoon turkey mixture into an 8" square baking pan.
13. Spread cornmeal mixture evenly over top, so that filling is completely covered.
14. Bake 25 minutes.
15. Sprinkle evenly with cheese and continue to bake 5 minutes longer.
16. Let stand 10 minutes before serving.

canola oil, green bell pepper, red onion, jalapeno pepper, clove garlic, lean turkey, tomato sauce, corn, salt, hot chili powder, stoneground yellow cornmeal, cheese

Taken from www.food.com/recipe/tamale-casserole-21784 (may not work)