Pork Casserole With Bread Topping
|Lean ground pork/Turkey||1 Pound|
|Chopped celery||1 Cup (16 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Ground cumin||1⁄4 Teaspoon|
|Frozen whole kernel corn||10 Ounce, thawed (1 Package)|
|Salsa||12 Ounce (1 Jar)|
|Packaged biscuit mix||1⁄2 Cup (8 tbs)|
|Cornmeal||1⁄3 Cup (5.33 tbs)|
|Ground red pepper||1⁄4 Teaspoon|
|Skim milk||1⁄2 Cup (8 tbs)|
In a 10 inch skillet cook pork or turkey, celery, onion, garlic, and cumin till vegetables are tender and meat is no longer pink.
Drain off fat.
Stir in corn and 1 cup of the salsa.
Pour mixture into a 10x6x2 inch baking dish.
For topping, in a mixing bowl combine biscuit mix, cornmeal, and red pepper.
Stir in milk till almost smooth.
Spoon onto meat mixture, forming diagonal lines across the dish.
Bake, uncovered, in a 400° oven for 20 to 25 minutes or till topping is lightly browned and a toothpick inserted in topping comes out clean.
Meanwhile, heat remaining salsa; pass with casserole.