Mexican Casserole

By Stonyfield

The flavors are amazing. Even better the next day. For a festive brunch, serve this casserole with poached eggs.

Ready In: 1 hr 5 mins

Level: Easy

Prep: 10 mins

Cook: 50 mins

Yields: 6 Servings


  • 6 corn tortillas (6-inch, cut into 2' pieces)
  • 1 T olive oil
  • 1 lb lean ground turkey
  • 2 c Salsa
  • 1 cn kidney beans (drained)
  • 1/2 c corn (fresh or frozen and thawed)
  • 1/2 diced red peppers
  • 1 2 ounce can of sliced black olives
  • 1/2 c chopped green onion
  • 1/2 c chopped fresh tomatoes
  • 2 c Stonyfield Organic Low Fat Plain Yogurt
  • 2 c shredded cheddar cheese
  • directions

    Step 1

    Preheat oven to 350°. Cut tortillas into 2 inch pieces using a pizza wheel. Spray a 9x13 inch baking dish with cooking spray. Spread tortilla pieces evenly in bottom of pan. In a large skillet, heat oil over medium brown turkey. Stir in salsa and reduce heat to low and simmer for 20 minutes. Stir in beans and heat through. In a bowl, combine corn, diced red peppers, olives, green onions and tomatoes.

    Step 2

    Layer the ingredients as follows: spoon turkey mixture over tortillas, spread yogurt over turkey, top with mixed vegetables and sprinkle with cheddar cheese. Bake for 30 minutes or until hot and bubbly. Let cool for 5 minutes before serving.

    make it with yogurt instead!