Lite Mexican Casserole With Cornbread Topping

• 1 14 lbs lean ground turkey
• 12 lb mild Italian sausage
• 1 cup frozen corn
• 1 medium green pepper, diced
• 1 medium onion, diced
• 12 teaspoon garlic powder
• 10 ounces diced tomatoes
• 4 ounces diced green chilies
• 8 ounces no-salt-added tomato sauce
• 1 teaspoon paprika
• 18 teaspoon cayenne pepper
• 12 teaspoon cumin
• 1 reduced-sodium taco seasoning mix
• 34 cup water
• 8 slices kraft 2% american cheese singles
• 8 12 ounces corn muffin mix
• 23 cup skim milk
• 3 tablespoons egg whites

1. Heat oven to 375F.
2. Brown meat in large skillet and drain.
3. Added next 12 ingredients to skillet - corn through water; bring mixture to a boil.
4. Reduce heat and cook 10 to 15 minutes until mixture is slightly thickened and vegetable are tender.
5. Spray 9x13 pan with cooking spray.
6. Pour mixture into pan.
7. Layer cheese slices evenly over mixture.
8. Mix together corn muffin mix, milk and egg whites until smooth.
9. Pour evenly over cheese layer.
10. Bake for 20 minutes or until cornbread in golden.

lean ground turkey, italian sausage, frozen corn, green pepper, onion, garlic, tomatoes, green chilies, salt, paprika, cayenne pepper, cumin, taco, water, american cheese singles, corn, milk, egg whites

Taken from www.food.com/recipe/lite-mexican-casserole-with-cornbread-topping-376263 (may not work)