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Mexican Casserole

Another great, quick and easy recipe shared by Denise Lambert.Thanks again, Denise!

1 lb ground turkey
1 chopped red onion
1 can dark red kidney beans (14 oz)
1 can yellow corn (11 oz)
1 can diced tomatoes (14 oz)
1 chopped sweet red pepper
1 tsp garlic salt
1 tsp chili powder
Two dashes of hot pepper sauce
salt & pepper to taste
1 box of corn muffin mix (8.5 oz)

Brown meat & onion in 2 tablespoons of olive oil in large skillet. Drain fat. Drain liquid from canned kidney beans and corn, then add them, the tomatoes, red pepper and seasonings to skillet. Bring to boil, then reduce heat and simmer on low heat for 10 minutes to allow flavors to blend. Preheat oven to 400 degrees. Put the casserole mix in a buttered 2 quart round pyrex baking dish. Prepare the corn muffin mix according to package directions and spread directly over the prepared casserole. Bake uncovered for 20 minutes or until the corn bread has browned lightly. Now, you can let your imagination take over on this one. Eliminate the red pepper if you don't like it. Also, you can buy canned corn with red pepper in it. I change the seasonings depending on my mood - throw a little salsa in, taco seasoning, or worcestershire sauce - whatever you think might give it a little zip! Good luck.


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