Healthier Tamale Casserole

“From a Weight Watchers cookbook. This didn't have enough "kick" for me, so I added some Frank's Red Hot Sauce to it. It may have been that my chili powder was old though, so I'm posting it as it is written.”
READY IN:
55mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a large nonstick skillet heat the oil and saute the bell pepper, onions, jalapeño, 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.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: