1 c Coarsely chopped onion
1 And one half teaspoons dried
-oregano leaves, crushed
1 tb Vegetable oil
1 And one fourth pounds ground
-turkey or lean ground beef
2 cloves garlic, minced One third cup stir-fry sauce 1 can (11 ounces)
Mexican-style corn, drained 1 cup diced green bell pepper 1 cup coarsely
chopped fresh tomatoes Corn bread topping: 1 package (8 ounces) corn muffin
mix 1 egg One half cup milk
Cook onion and oregano in hot oil in 10-inch skillet with oven-proof handle
over medium-high heat until onion is tender. Stir in turkey and garlic and
cook until turkey is browned. Add stir-fry sauce, corn, bell pepper and
tomatoes; cook and stir until bell pepper is tender, yet crisp. Remove from
heat. Stir together corn muffin mix, egg and milk until just blended.
Spread evenly over turkey mixture. Bake in 400F oven 15 to 18 minutes, or
until topping is golden brown.
Busted and entered for you by: Bill Webster
Yields
6 Servings