Mexican Fiesta Casserole

Mexican Fiesta Casserole

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 2

    teaspoons canola oil

  • ½

    pound lean ground turkey

  • 1

    cup finely chopped onions

  • 1

    cup finely chopped zucchini (or yellow squash, peas, or green beans)

  • 1

    envelope (1-¼ ounces) low-sodium taco seasoning (MUCH better, use 2 Tblsp plus 1-½ teaspoons of my Real Deal Taco Seasoning Mix--no salt and very flavorful!))

  • cup frozen corn kernels

  • 1

    cup canned black beans, rinsed and drained

  • 2

    cups jarred salsa (or make my Chipotle Salsa with Roasted Tomatillos!)

  • 8

    (6-inch) corn tortillas

  • 1-½

    cups shredded Mexican cheese blend

  • ¼

    cup sliced scallions (white and light green parts only)

  • ½

    cup fat-free or low-fat sour cream, for serving

Directions

1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray. 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans. 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa, the second half of the meat mixture, and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top. 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.


Nutrition

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