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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


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

Source: www.food.com