Tamale Casserole

Colleen's Take: "I usually make this dish once a month or so, it's a favorite in our household and with the new workout schedule I ended up making it a few hours before dinner and put it in the fridge with instructions for the husband to put it in the oven when he got home from work, it was marvelous! I think one of the main reasons that we love this dish is the healthy aspect of it & the lack of carbohydrates that both of us need! I do think I will add a little more chili powder next time to bump up the spice." 

4 teaspoons canola oil (I use olive oil) 
1 green bell pepper, seeded & chopped 
2 red onions, chopped (I used one) 
1 jalapeno pepper, seeded deveined and minced (wear gloves to prevent irritation) 
1 garlic clove, minced (I used 5, I love garlic!) 
1/2 pound ground skinless turkey breast (I used a pound)
1 cup tomato sauce
1 cup frozen corn kernels
3/4 teaspoon salt
1/2-1 teaspoon hot Mexican chili powder 
2 cups of water
2/3 stone ground yellow cornmeal
1/3 cup shredded fat free Monterrey Jack cheese 

1. In a large nonstick skillet over medium heat, eat the oil. Saute the bell pepper, onions, jalapeno pepper, 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 power; 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. 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 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 2 minutes, then sprinkle with the cheese and bake until the cheese melts, about 5 minutes longer. Let stand 10 minutes before serving. 

1/4 the casserole: 300 calories

Original source Weight Watchers Cookbook