Lightened up Mexican Casserole
- Ready In:
- 1hr
- Ingredients:
- 11
- Yields:
-
8 pieces
- Serves:
- 8
ingredients
- 20 ounces lean ground turkey
- 1 cup onion, chopped (or 1 small onion)
- 1 cup green pepper, chopped (or one medium pepper)
- 1⁄2 cup canned jalapeno slices, chopped
- 1 (15 ounce) can diced tomatoes (I used the petite diced jalapeno kind)
- 1 (15 ounce) can black beans
- 1⁄4 cup taco seasoning
- 12 corn tortillas
- 2 cups salsa (I used homemade but you can use your favorite brand)
- 1 cup light sour cream
- 1 cup reduced-fat Mexican cheese blend, shredded
directions
- Spray baking dish(es) with cooking spray.
- Add 1/2 cup salsa to the bottom of each dish and spread around to prevent tortillas from sticking/drying out.
- In a skillet, cook ground turkey, peppers, and onions until the turkey is no longer pink and the veggies are tender.
- Drain off any fat and return to heat.
- Add chopped jalapenos, diced tomatoes, black beans, and taco seasoning, and cook for 5 more minutes.
- For each pan, arrange 3 corn tortillas to form the bottom layer (cutting to fit if necessary).
- Top each tortilla layer with 1/4 of the turkey mixture.
- Add 1/2 cup of sour cream to each pan, spreading over the turkey mixture with a spatula.
- Top each with another tortilla layer, then the remaining turkey mixture.
- (If you plan to freeze them, do so at this point, before adding cheese).
- Cover with foil and bake at 350 degrees for 30-40 minutes.
- Remove foil, top each with 1/2 cup of shredded mexican cheese, and return to oven until cheese is melted.
- Enjoy topped with lettuce, tomatoes, sour cream, or your favorite taco toppings!
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RECIPE SUBMITTED BY
MariaMiller
Nutley