Ortega Fiesta Bake

I thought I would make something a little spicy tonight and this is an old favorite of ours. I can't even remember where I found the original recipe but I have been making it for years. I lightened it up a bit by using turkey meat and low fat cheese and when making the cornbread mix I used egg substitute and skim milk.

I apologize for the horrible photo, but I am limited in space so I have no camera angles or lighting to choose from and all my dishes are packed away.

ORTEGA FIESTA BAKE
1 lb. ground beef or ground turkey
1 cup onion; chopped
3/4 cup mild salsa
2 T. taco seasoning mix
1/4 cup water
1 can whole kernel corn; drained
3 whole canned jalapenos; chopped
1 8 1/2 oz.pkg corn muffin mix
2 cups low fat cheddar cheese; shredded
1 4oz. can diced green chilies

Preheat oven to 350°F

Brown meat in skillet and drain. Add onions, taco seasoning, water, salsa, jalapenos and all but 1 cup of the corn. Cook for 10 minutes. While that is cooking make the muffin mix according to package. The cornbread mix I use calls for one egg and 1/3 cup of milk. I use egg substitute for the egg and fat free milk. Then add one cup of the cheese, the remaining 1 cup of corn and the can of green chilies, mix well.

When meat is done spread evenly on the bottom of a square or small rectangle baking dish. Sprinkle on remaining 1 cup of cheese and add the cornbread mixture, spreading evenly over the top. Bake for 30 to 35 minutes or until top is golden brown. Remove from oven and let stand for 5 to 10 minutes. Cut into squares and serve.