Ingredients
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1 lb ground turkey
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1/2 cup green pepper, diced
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1 celery rib, diced
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1 small onion, diced
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14 1/2 ounces diced Mexican tomatoes
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8 ounces tomato sauce
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2 tablespoons tomato paste
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1 tablespoon Worcestershire sauce
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1 pinch sugar
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1 teaspoon cumin
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1 teaspoon chili powder
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salt
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pepper
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2 teaspoons olive oil to saute the vegetables and turkey
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1 cup monterey jack cheese
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3 scallions, fine chopped
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1 teaspoon cumin
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2 teaspoons minced garlic
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2 (14 ounce) boxes Jiffy cornbread mix (or your favorite mix along with eggs and milk according to directions)
Instructions
- 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.
- The turkey -- once the vegetables are soft, add the turkey inches Saute until golden brown and vegetables are soft.
- Add the tomatoes, sauce, and paste, seasoning, Worcestershire, salt and pepper to taste. And just let simmer 30-40 minutes.
- 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.
- Cut the cornbread into squares and then serve Sloppy Joe sauce over the top. Garnish with grated cheese and scallions.
- I love to serve with this with coleslaw or black beans or a simple green salad.