3mediumred pepper flakes - roasted, seeded and diced
1teaspoondried oregano - crushed
1 ½ouncestomatoes - no-salt-added, diced
15ouncespinto beans - drained
½cupcorn kernels
¾teaspoonsalt
½teaspoonground black pepper
1 ½cupswater
¾cupcornmeal
½teaspoonground cumin
½cupColby Jack cheese - shredded reduced-fat
2sprigsgreen onions (scallions or green shallots) - white part and 1-inch green, thinly sliced
Instructions
Coat a nonstick skillet with cooking spray. Add onion and cook, often stirring, until onion wilts, for about 4 minutes. Add garlic and cook 1 minute longer. Crumble ground turkey into the skillet and continue to cook over medium heat, stirring to break up any lumps of turkey until onion is lightly browned and the meat is no longer pink for about 5 minutes.
Add the chile peppers, oregano, pinto beans, tomatoes, corn, 1/2 teaspoon of the salt (if using), and 1/4 teaspoon of the pepper. Reduce heat to medium and simmer, uncovered, occasionally stirring, until thickened, for about 15 minutes.
Preheat oven to 350 degrees Fahrenheit. Lightly coat a 9-inch square casserole with cooking spray. Transfer turkey mixture to the casserole and smooth the top. Set aside.
In a medium pan, simmer on medium heat. Whisking all of the time, gradually add the cornmeal, ground cumin, and the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook, constantly stirring, until cornmeal is quite thick, 3 to 5 minutes.
Spoon the cornmeal mixture on top of the turkey mixture and spread evenly over the top. Sprinkle with cheese and bake until the cornmeal is cooked through about 30 to 40 minutes. Serve hot, sprinkled with scallions.