Open Face Mexican Sloppy Joes Over Cornbread

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• Servings: 8
• 1 lb ground turkey
• 1/2 cup green pepper, diced
• 2 teaspoons minced garlic
• 1 celery rib, diced
• 1 small onion, diced
• 14 1/2 ounces diced mexican tomatoes
• 8 ounces tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon worcestershire sauce
• 1 pinch sugar
• 1 teaspoon cumin
• 1 teaspoon chili powder
• salt
• pepper
• 2 teaspoons olive oil to saute the vegetables and turkey
• 1 cup monterey jack cheese
• 3 scallions, fine chopped
• 2 (14 ounce) boxes jiffy cornbread mix (or your favorite mix along with eggs and milk according to directions)
• 1 teaspoon cumin
• 1 teaspoon chili powder
• 1/4 cup diced green chilis
• 1 cup monterey jack cheese

Recipe

• 1 vegetables -- in a large saute pan, add the oil and bring to medium heat. saute the celery, garlic, onion and green pepper until lightly sauteed.
• 2 the turkey -- once the vegetables are soft, add the turkey inches saute until golden brown and vegetables are soft.
• 3 add the tomatoes, sauce, and paste, seasoning, worcestershire, salt and pepper to taste. and just let simmer 30-40 minutes.
• 4 cornbread -- mix the cornbread mix, the milk and eggs according to the box directions. add the green chilies (lightly drained, i keep a little juice), seasoning and cheese. bake according to directions. i like to use a 13x9" pan.
• 5 cut the cornbread into squares and then serve sloppy joe sauce over the top. garnish with grated cheese and scallions.
• 6 i love to serve with this with coleslaw or black beans or a simple green salad.