Instructions: 2 Cloves garlic, minced One third cup stir-fry sauce 1 can (11 ounces)

Mexican-style corn, drained 1 cup diced green bell pepper 1 cup coarsely chopped fresh tomatoes Corn bread topping: 1 package (8 ounces) corn muffin mix 1 egg One half cup milk

Cook onion and oregano in hot oil in 10-inch skillet with oven-proof handle over medium-high heat until onion is tender. Stir in turkey and garlic and cook until turkey is browned. Add stir-fry sauce, corn, bell pepper and tomatoes; cook and stir until bell pepper is tender, yet crisp. Remove from heat. Stir together corn muffin mix, egg and milk until just blended.

Spread evenly over turkey mixture. Bake in 400F oven 15 to 18 minutes, or until topping is golden brown.

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