“We should have this more often,” my husband said when we sat down to what is an incredibly easy dish that can be served from mild to as spicy as you’d like, in two variations. You can also use low fat ground turkey or lean ground beef, whatever your preference is. We usually prepare either a black beans and rice or red beans and rice boxed/package rice mix to accompany this, but that’s just us.

1 to 1.5 pounds ground turkey or lean beef; 1 medium onion, chopped; 2 cloves garlic, minced; 1 can tomatoes; 1 small can chopped green chilies; 1 or 2 fresh jalapenos, diced; (optional to also use extra types of peppers such as 1 poblano, 1 Serrano, 1/2 tsp red pepper flakes); small can or 1/2 cup salsa verde or regular salsa – whatever type you prefer; 1 can black beans; 1 can sweet corn, drained; 1-2 cups grated cheddar, or Mexican cheese blend; 1 package of chili seasoning, mild. medium, or hot depending on personal preference. Preheat oven to 400.

Brown meat over medium heat, remove, and cook onion, garlic, and peppers for 4-5 minutes on medium low until vegetables are soft. Return meat and all other ingredients, except the cheese to pot, stir together thoroughly and cook for 5-10 minutes. Place mixture in casserole dish and completely top with cheese. Bake uncovered at 400 degrees for 30 minutes.

The variation is this, and it is delicious either way. Take one package of cornbread mix and prepare according to directions. Do this before you start browning the meat and let the mixture rest while you prepare the casserole. Use only 1 cup of cheese that you stir in with the other ingredients when you return the meat to the pot.  Carefully pour the cornbread mix over the casserole as the topping and bake for 40 minutes at 400 degrees. If you have an oven-proof Dutch oven, this is a one-pot meal.