Mexican Casserole Directions:
Preheat your oven to 375°F (190°C).
In a large skillet, cook the lean ground turkey over medium heat until browned. Drain any excess fat.
Add diced onions and minced garlic to the skillet. Cook until the onions are softened.
Stir in the diced bell pepper, black beans, corn, diced tomatoes, salsa, ground cumin, chili powder, paprika, salt, and pepper. Allow the mixture to simmer for about 10 minutes, letting the flavors meld.
While the mixture is simmering, cut the corn tortillas into bite-sized pieces.
In a greased casserole dish, layer half of the tortilla pieces on the bottom. Top with half of the turkey and vegetable mixture, spreading it evenly.
Sprinkle half of the reduced-fat shredded cheese over the mixture.
Repeat the layers, finishing with a generous layer of cheese on top.
Cover the casserole dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
Remove the foil and bake for an additional 5-10 minutes, or until the top is golden brown.
Once done, remove from the oven and let it rest for a few minutes.
Garnish with chopped fresh cilantro and serve with optional fat-free Greek yogurt on the side.
Notes
Makes about 10 small serving. 5 point per serving.
Nutrition
SERVING: 227G
CALORIES: 201KCAL
CARBOHYDRATES: 16G
PROTEIN: 17G
FAT: 9.2G
SATURATED FAT: 3.7G
TRANS FAT: 0.1G
CHOLESTEROL: 47MG
SODIUM: 463MG
FIBER: 4G
SUGAR: 4G
I await your comments! Enjoy!
