Mexican Turkey Casserole

 

I am experimenting with ground turkey, and this is my first recipe.  I love it - easy to make, and full of cheesy, spicy goodness!

Mexican Turkey Casserole

Serves 6

Ingredients

Base

• 1 tablespoon olive oil

• 1 onion, chopped

• 1 red bell pepper, chopped

• 1 lb ground turkey

• ½ cup frozen corn

• ¼ teaspoon chipotle powder

• ¼ teaspoon cayenne powder

• ½ teaspoon cumin powder

• ¼ teaspoon salt

• ½ cup chicken stock

Topping

• 1 cup (100 gm) gluten-free oat flour, cold

• 2/3 cup Masa Harina

• ½ teaspoon salt

• ¼ teaspoon pepper

• ½ teaspoon coriander

• 2 tablespoons butter, at room temperature

• 2 large eggs, at room temperature and lightly beaten

• 2/3 cup milk, cold

• 1 cup shredded jalapeno Monterey jack cheese

Method

• Add olive oil in a heavy skillet over medium heat. Add onions and peppers, and saute for about 5 minutes or until softened.

• Add ground turkey, spices and salt.  Cook until turkey is no longer pink.  

• Mix in the corn. Then put mixture in a 2-quart casserole dish. Pour in the chicken stock and mix together. 

• Weigh out the flour, or spoon it into a measuring cup. Never scoop oat flour out of the package with a measuring cup. It will compact, and you will get more flour than you need.

• In a large bowl, mix together the dry topping ingredients. Cut the butter into pieces, then add to the bowl, rubbing the soft butter into the dry mixture.

• Stir egg and milk together.  Add to the dry ingredients and mix well.  

• Spoon topping over the turkey base. Spread the shredded cheese over the topping.

• Bake casserole at 350F for 30 minutes

This is great reheated!