***Tamale Casserole Recipe***

4 teaspoons canola oil
1 green bell pepper, seeded and chopped
2 red onions, chopped (yes, this seems like alot but its not...they cook down)
1 jalapeno pepper, seeded and minced (use gloves or a plastic bag to protect your fingers)
1 garlic clove, minced
1/2 lb ground turkey breast
1 cup tomato sauce
1 cup frozen corn kernels
3/4 teaspoon salt
2 teaspoon chili powder
2 cups water
2/3 cup stone-ground yellow cornmeal
1/3 cup reduced-fat monterey jack cheese, shredded

In a large nonstick skillet heat the oil and 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, about 5-8 minutes. Stir in the tomato sauce, corn, 1/2 tsp salt, and chili powder; bring to a boil. Reduce the heat and simmer, covered, stirring once or twice, until the sauce thickens slightly, about 5- 10 minutes. Transfer to an 8-inch-square baking dish. Preheat the oven to 350 degrees.

In a medium saucepan, bring one cup of the water and the remaining 1/4 tsp salt to a boil.
In a medium bowl, whisk the cornmeal into the remaining 1 cup of 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 mintues, then sprinkle with the cheese and bake 5 minutes longer.
Let stand 5 minutes before serving.

Recipe makes 4 servings

Calories 284
Total Fat 6.9g
Dietary Fiber 4.9g
POINTS: 6 per serving!!