Mexican Casserole

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

6
Servings

Ingredients

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
Nutrition Information: 

Preparation:

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.

Ingredients

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
Nutrition Information: 

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