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 Gluten Free Main Dishes Mexican SummerThe 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 Print RecipeIngredients6 corn tortillas (6-inch, cut into 2' pieces)1 Tbsp olive oil1 lb lean ground turkey2 c Salsa1 can kidney beans (drained)1/2 c corn (fresh or frozen and thawed)1/2 diced red peppers1 2 ounce can of sliced black olives1/2 c chopped green onion1/2 c chopped fresh tomatoes2 c Stonyfield Organic Low Fat Smooth & Creamy Plain2 c shredded cheddar cheesedirectionsStep 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.