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Healthier Tamale Casserole

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“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.”

Ingredients Nutrition


  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.

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