Tex-Mex Casserole

     We had a little leftover Texas Caviar from last night, and I hated to throw it out being the cheapskate that I am. I started thinking of what would taste good with a salsa like flavor, and of course I thought of tacos. I didn't have taco shells, but I did have some ground turkey. As I rummaged through the cabinets and refrigerator, I found a few other things that would work for a Tex-Mex topped cornbread.  In the end, we had a very good dinner using things we had on hand. I should do this more often!
     When I browned the ground turkey, I added chopped onion, celery and red peppers. I also added 4 cubes of frozen pumpkin puree. Shhh! Don't tell my family!

1/3 c sugar
1/2 c shortening (I used 2T plain yogurt+2T applesauce+2T shortening to lower fat)
1 c milk
1 c flour (take out 1T if using whole wheat)
1 c cornmeal
1/2 tsp baking powder
1 tsp salt
1 egg
1 tsp milled flaxseed
1 lb ground turkey (or beef)
3 Tbl taco seasoning (or 1 pkt)
about 1/2 cup leftover Texas Caviar (or salsa of your choice)
2 Tbl queso dip
shredded cheddar

• Brown ground turkey.
• Meanwhile, combine sugar, shortening, milk, flour, cornmeal, baking powder, salt, egg, and flaxseed. Pour into8x8 pan. Set aside.
• Drain meat and add taco seasoning, drained Texas Caviar, and queso dip. Spoon this mixture over the cornbread batter. Top with cheese.
• Bake @ 400* for about 25 minutes.