The flavors are amazing. Even better the next day. For a festive brunch, serve this casserole with poached eggs. Mexican Casserole Go to recipes 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 Print Recipe 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 directions Step 1Preheat 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 2Layer 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.
