Categories: Dinner, Meat, Mexican, Standbys, Tomatoes

Ingredients

• 3 T Olive Oil
• 2 lb Ground dark-meat turkey
• 1 Large Onion, finely chopped
• 2 minced jalapenos
• 1 T ground cumin
• Salt & Pepper
• 28 oz canned tomatoes
• 4 C corn
• 1 C Shredded Monterey Jack
• Crust
• 4 C Water, divided
• 1.5 C yellow cornmeal
• 2 t salt
• 1/4 t pepper
• 4 T butter

Directions

1. eheat oven to 375.

2. isk cornmeal into 1.5 cups cold water. Bring 2.5 cups water to a boil with salt and pepper. Stir in cornmeal mixture. Reduce heat; simmer, stirring often, until very thick, 4-5 minutes. Remove from heat; stir in butter until melted. Pour into 9×13 pan and smooth.

3. Heat oil in a skillet, add onion and jalapeno, cook until tender. Add garlic ~30 seconds. Add ground meat and brown. Mix in salt, pepper and cumin. Stir in tomatoes and corn until combined. Pour over crust.

4. Top with shredded cheese.

5. Bake 30 minutes or until filling is bubbling and cheese is melted.

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