The combination of sweet cornbread and spicy taco flavors really livens up this meal. Using ground turkey instead of beef cuts the fat and makes a delicious dinner guilt-free. —Christy West, Greenfield, Indiana
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Ingredients
- 1 package (8-1/2 ounces) cornbread/muffin mix
- 1/3 cup fat-free milk
- 1 large egg, lightly beaten
- 1 cup frozen corn, thawed
- 3/4 pound extra-lean ground turkey
- 1 small onion, chopped
- 1 small sweet red pepper, chopped
- 2 jalapeno peppers, seeded and chopped
- 3 tablespoons reduced-sodium taco seasoning
- 1/2 cup water
- 3/4 cup shredded reduced-fat Mexican cheese blend
- 1 small tomato, chopped
- 1/4 cup sliced ripe olives
- 2 green onions, chopped
- 6 tablespoons reduced-fat sour cream
Directions
- In a small bowl, combine the cornbread mix, milk and egg. Stir in corn just until blended. Spread evenly into a 10-in. ovenproof skillet coated with cooking spray. Bake at 400° for 14-18 minutes or until a toothpick inserted in the center comes out clean.
- Meanwhile, in a large nonstick skillet, cook the turkey, onion, red pepper and jalapenos over medium heat until meat is no longer pink; drain. Stir in taco seasoning and water; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes.
- Spoon turkey mixture over cornbread; sprinkle with cheese. Bake for 5-10 minutes or until cheese is melted. Sprinkle with tomato, olives and green onions. Cut into 6 wedges; top each with sour cream.
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