If your family loves Mexican flavors as much as mine does, this recipe will be a hit in your home! Since it uses lots of veggies, ground turkey, and spices from your cabinet instead of a seasoning packet, it's higher in fiber and lower in fat and sodium than many other Mexican casseroles without compromising any of its flavor!
Healthy Mexican Casserole
- 1 pound ground turkey (or extra-lean ground beef)
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 1/2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon coriander
- 1/2 teaspoon cumin
- 1/2 cup water
- 1 can (16 ounces) refried beans, divided
- 1/2 cup salsa, divided
- 1 can (15 1/4 ounces) corn kernels, drained, divided
- 4-6 whole wheat tortillas
- 1 cup shredded low-fat Mexican blend cheese
- chopped tomatoes and shredded lettuce (optional)
Cook meat, onion, and pepper in a large skillet over medium-high heat; drain. Stir in spices and water; simmer 5 minutes. Remove from heat. Spray a 2-quart casserole dish (I use an 8x11.5-inch baking dish) with cooking spray.
Cut tortillas in half and layer across the bottom of the dish. Spread half the can of beans across the tortillas, sprinkle with half the meat mixture, then half the salsa, and half the corn. Repeat layers from tortillas through corn. Sprinkle shredded cheese on top.
Bake at 350˚F for 20 minutes. Top with freshly chopped tomatoes and shredded lettuce, if desired, before serving.
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