Open Face Mexican Sloppy Joes Over Cornbread - cooking recipe

Ingredients

Sloppy Joe Sauce
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
Garnish
1 cup monterey jack cheese
3 scallions, fine chopped
Cornbread
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

Preparation

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.