Tamale Casserole

Ingredients:

• 4 tsp canola oil
• 1 green bell pepper, seeded and chopped
• 2 red onions, chopped
• 1 jalapeno, seeded deveined and minced
• 1 garlic clove, minced
• 1/2 lb. ground turkey breast
• 1 cup tomato sauce
• 1 cup frozen corn kernels
• 3/4 tsp salt
• 1/2-1 tsp hot Mexican chili powder
• 2 cups water
• 2/3 cup stone-ground yellow cornmeal
• 1/3 cup shredded fat-free Monterey Jack Cheese

Makes 4 Servings

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

WW POINTS VALUE: 6 pts (1/4 of casserole per serving)

 

Note: This recipe appears in the WW New Complete Cookbook. Tamales are a traditional Mexican dish made of different fillings such as chopped meat and vegetables. They are coated with masa, a traditional Hispanic cornmeal dough, and wrapped in a cork husk that is tied and steamed until the dough is cooked through. This version eliminates the corn husks and is made into a casserole. This comfort foos may look like a hot mess but it is absolutely delicious. This casserole is filled with lean protein and veggies and will quickly fill you up. You can use ground chicken or ground turkey in this recipe and the casserole will still be delicious. If you don't have any canola oil on hand, I highly recommend using Chipotle Infused Extra Virgin Olive Oil from the Imperial Olive in Williamsburg, VA because it will give the casserole an extra kick of heat. For more info, visit www.TheImperialOlive.com.