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Healthy Mexican Casserole


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  • 1 pound lean ground turkey
  • 1 tablespoon extra-virgin olive oil
  • 1/4 teaspoons cumin
  • 1/4 teaspoons chili powder (1/8 tsp if you don’t like it too spicy)
  • 1/4 teaspoons red pepper flakes
  • 1/8 teaspoons coriander
  • 1 can black beans (organic, – rinsed thoroughly and drained)
  • 1 can pinto beans (organic, rinsed thoroughly and drained)
  • 5 plum tomatoes (chopped and seeds removed)
  • 1 teaspoon chili pepper (chopped, add more or like to your taste)
  • 1/2 cups frozen corn
  • 1/4 cups reduced fat Mexican cheese
  • 1/4 cups chopped fresh cilantro (for topping, optional)
  • Buy ingredients onInstacart



Step 1

Preheat oven to 350 degrees. Put turkey in large sauce pan with oil and cook until no longer pink.
Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilis, corn and mix it all together in sauce pan.
Place in a 9 x 13 casserole dish and add ¼ cup of reduced fat mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.
For my kids, I crumble whole grain tortillas on top.
I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!

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