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Pork Casserole With Bread Topping

Diet.Chef's picture
  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.

Recipe Summary

Difficulty Level: 
Main Dish

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