Ingredients

The following ingredients have 4 Servings
  • 1 pound lean ground chicken (turkey optional)
  • 16 ounces chipotle salsa (jarred, no sugar added)
  • 4 1/5 ounces diced green chiles (canned)
  • 15 ounces black beans (canned, drained and rinsed)
  • 1/2 cup corn (frozen, optional)
  • 1/3 cup cilantro (freshly chopped)
  • 1/2 teaspoon cumin
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon black pepper
  • kosher or sea salt (to taste)
  • 1 cup cheddar cheese (shredded, reduced-fat)
  • 1 cup cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher or sea salt
  • 1 egg (slightly whipped)
  • 3/4 cup buttermilk (low-fat)
  • 1/4 cup cheddar cheese (reduced-fat)

Instruction

  • Preheat oven to 375 degrees.
  • In a large skillet, add ground chicken and cook over medium heat, while breaking up chicken into small pieces. Cook until chicken is cooked through, about 10 minutes. Drain excess fat and add chicken to a 13" x 9" casserole dish. Add the remaining ingredients to the casserole dish (except cornbread topping), stir well. Make sure the mixture is evenly distributed.
  • In a medium bowl, combine cornmeal, baking powder, soda and salt. Add egg and buttermilk, stir just until combined. Spread batter evenly over the mixture, sprinkle with 1/4 cup cheese and bake until cornbread is golden and casserole is heated through, approximately 25-30 minutes.