The flavors are amazing. Even better the next day. For a festive brunch, serve this casserole with poached eggs.
Mexican Casserole
The flavors are amazing. Even better the next day. For a festive brunch, serve this casserole with poached eggs.
Ready In: 1 hour 5 minutes
Level: Easy
Prep: 10 minutes
Cook: 50 minutes
Yields: 6 Servings
- 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 Smooth & Creamy Plain
- 2 c shredded cheddar cheese
Ingredients
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.
