Mexican Cornbread Casserole – WEIGHT WATCHERS
Mexican Cornbread Casserole
Serves 6 large portions
1 Cup of Yellow Corn Meal
1 Cup of Unsweet Almond Milk
2 Eggs
½ tsp of baking powder
¼ tsp of salt
1 lb. 99/1 ground turkey or meat of choice
3 chopped scallions
1 15.25 oz. can of corn kernels, strained
1 10 oz. can of tomatoes & diced green chilies, strained, I use Rotel
2oz. of 2% Milk Shredded Mexican Cheese, I use Kraft
1 cup of Pickled Jalapenos, optional, diced.
3 tsp of Taco seasoning or to taste.
Brown turkey in a large skillet. Add tomatoes & chilies, corn, 3 tsps. of taco seasoning, scallions to browned turkey and mix.
Whisk together corn meal, eggs, milk, powder & salt, add diced jalapenos. Pour a cup of batter into a greased 9×13 casserole dish, spoon on meat mixture, top with cheese then remaining batter.
Bake 45 minutes at 350 degrees. Top with avocado, jalapenos, sour cream etc..
I added an ounce of avocado, 1tsp of Lite Daisy Sour Cream and salsa for a total of 4 pts.
