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Ingredients
- 1 pound ground turkey
- 1 cup chopped onion
- 1 3/4 teaspoons cumin
- 1 1/2 teaspoons oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 can fat-free refried beans
- 2 cans whole chiles, drained, cut into quarters, 4 ozs each
- 1 cup lowfat cheddar cheese
- 1 cup corn, thawed and drained
- 1/3 cup flour
- 1/4 teaspoon salt
- 1 1/3 cups skim milk
- 1/8 teaspoon hot sauce
- 2 eggs, lightly beaten
- 2 egg whites, lightly beaten
Details
Servings 6
Preparation
Step 1
1. Heat oven to 350.
2. Cook turkey and onion in nonstick skillet until browned, remove from heat, add cumin-beans.
3. Arrange half of chilies in 11x7" baking dish, top with 1/2 cup cheese. Spoon mounds of turkey on top, spread gently, leaving 1/4" border around edge of dish. Top with corn, then rest of chilies, then 1/2 cup cheese. Combine flour and salt, gradually whisk in milk-egg whites.
4. Pour over casserole, bake 1 hour and 5 mins, until set. Let stand 5 mins.
Notes: Good! Inadvertently used a bit more than a pound of ground turkey, rather than ½ pound, but the ratio worked well and it was a delicious, hearty, healthy, and filling meal. The milk/egg topping that went on top spread out to the edges, given the directive to leave a border around the filling - this was a little odd and I think next time I won't leave the border. Used lowfat shredded cheddar cheese instead of the colby-jack, and eggbeaters instead of the 2 whole eggs.
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