Ingredients
1 package (8-1/2 ounces) cornbread/muffin mix1/3 cup fat-free milk1 large egg, lightly beaten1 cup frozen corn, thawed3/4 pound extra-lean ground turkey1 small onion, chopped1 small sweet red pepper, chopped2 jalapeno peppers, seeded and chopped3 tablespoons reduced-sodium taco seasoning1/2 cup water3/4 cup shredded reduced-fat Mexican cheese blend1 small tomato, chopped1/4 cup sliced ripe olives2 green onions, chopped6 tablespoons reduced-fat sour cream
Preparation
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 six wedges; top each with sour cream.
