Mexican Casserole
The flavors are amazing. Even better the next day. For a festive brunch, serve this casserole with poached eggs.
Yields: 6 Servings
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Ingredients
| 6 | corn tortillas (6-inch, cut into 2" pieces) | |
| 1 | tbsp | olive oil |
| 1 | lb | lean ground turkey |
| 2 | c | Salsa |
| 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 |
Directions
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.
| Nutrition Facts | ||
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| Amount Per Serving | ||
| % Daily Value* | ||
| * Percent Daily Values are based on a 2,000 calorie diet. |
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