Healthier Tamale Casserole

• 4 teaspoons canola oil
• 1 green bell pepper, seeded and chopped
• 2 red onions, chopped
• 1 jalapeno pepper, seeded and minced
• 1 garlic clove, minced
• 12 lb ground turkey breast
• 1 cup tomato sauce
• 1 cup frozen corn kernels
• 34 teaspoon salt
• 1 teaspoon chili powder
• 2 cups water
• 23 cup stone-ground yellow cornmeal
• 13 cup reduced-fat monterey jack cheese, shredded

1. In a large nonstick skillet heat the oil and saute the bell pepper, onions, jalapeno, and garlic until softened, about 5 minutes.
2. Add the turkey and cook, breaking apart with a wooden spoon, until browned, about 5-8 minutes.
3. Stir in the tomato sauce, corn, 1/2 tsp salt, and chili powder; bring to a boil.
4. Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 15 minutes.
5. Transfer to an 8-inch-square baking dish.
6. Preheat the oven to 350 degrees.
7. In a medium saucepan, bring one cup of the water and the remaining 1/4 tsp salt to a boil.
8. In a medium bowl, whisk the cornmeal into the remaining 1 cup of water.
9. Slowly pour the moist cornmeal into the boiling water in a thin steady stream, stirring constantly with a wooden spoon until the mixture comes back to a boil.
10. Reduce the heat and cook, stirring constantly, until the mixture thickens and begins to form large bubbles, about 5 minutes.
11. Spread over the turkey so that it is completely covered.
12. Bake 25 minutes, then sprinkle with the cheese and bake 5 minutes longer.
13. Let stand 5 minutes before serving.

canola oil, green bell pepper, red onions, pepper, garlic, ground turkey, tomato sauce, corn, salt, chili powder, water, stoneground yellow cornmeal, cheese

Taken from www.food.com/recipe/healthier-tamale-casserole-181308 (may not work)