The flavors are amazing. Even better the next day. For a festive brunch, serve this casserole with poached eggs.
|6||corn tortillas (6-inch, cut into 2" pieces)|
|1||lb||lean ground turkey|
|1||can||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|
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.
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.
|Amount Per Serving|
|% Daily Value*|
|* Percent Daily Values are based on a 2,000 calorie diet.|
Get tasty seasonal recipes delivered right to your inbox.