Healthy Mexican Casserole
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Calories: 515kcal
Ingredients
- 1 lb. ground turkey
- 1/2 cup red onion (chopped)
- 1 Tbsp. jalapeño (chopped)
- 15 oz. can of diced tomatoes
- 15 oz. can of kernel corn (drained)
- 15 oz. can of low-sodium black beans (rinsed and drained)
- 2 Tbsp. taco seasoning
- 8 corn tortillas
- 3/4 cup non fat sour cream
- 1/3 cup low fat Mexican cheese blend
- 1/3 cup fresh cilantro (chopped)
Instructions
- Preheat oven to 350℉.
- Brown ground turkey and onions in a large skillet for about 10-12 minutes. Drain and rinse with warm water to remove all fat. Return to skillet.
- Add corn, black beans, tomatoes, jalapeño and taco seasoning mix to the pan. Mix well. Reduce heat and simmer for 5 minutes.
- Spray a 12×8-inch baking dish with nonstick cooking spray. Cut each tortilla in half, then place 8 halves in the sprayed baking dish, overlapping slightly.
- Spoon half of the turkey mixture evenly over tortillas. Spread sour cream over turkey mixture. Top with remaining 8 tortilla halves and turkey mixture.
- Cover tightly with foil and bake in the oven for 25 minutes at 350℉.
- Remove from oven and sprinkle with cheese and cilantro. Serve with lettuce, tomatoes, salsa, black olives and toppings of your choice.
- TO RE-HEAT: Take casserole out of the oven at least 24 hours prior to cooking and place in the fridge. When you’re ready to pop it in the oven, bake for 25-30 minutes and until cooked through.
Nutrition
Calories: 515kcalCarbohydrates: 72gProtein: 43gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.02gCholesterol: 72mgSodium: 1607mgPotassium: 1189mgFiber: 14gSugar: 6gVitamin A: 1169IUVitamin C: 20mgCalcium: 285mgIron: 5mg
Nutrition Facts
Healthy Mexican Casserole
Amount per Serving
Calories
515
% Daily Value*
Fat
8
g
12
%
Saturated Fat
2
g
13
%
Trans Fat
0.02
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
2
g
Cholesterol
72
mg
24
%
Sodium
1607
mg
70
%
Potassium
1189
mg
34
%
Carbohydrates
72
g
24
%
Fiber
14
g
58
%
Sugar
6
g
7
%
Protein
43
g
86
%
Vitamin A
1169
IU
23
%
Vitamin C
20
mg
24
%
Calcium
285
mg
29
%
Iron
5
mg
28
%
* Percent Daily Values are based on a 2000 calorie diet.
I’m definitely making this for lunches next week! But one edit:
8.TO REHEAT: Take casserole out of the freezer at least 24 hours prior to cooking and place in the fridge. When you’re ready to pop it in the oven, bake for 25-30 minutes and cook until cooked through.
We are glad you enjoyed this recipe! Great edit, we got that updated.