Turkey and Bean Mexican Casserole
First off, I apologize for the bad photos! I am not a professional photographer, as you can tell!
One of my favorite types of food is Mexican. I love taco night at our house!:) I think my husband gets tired of having tacos so I decided to take those same flavors and make a casserole! I went the healthy route with this recipe. It turned out great! I hope you like it too!
Turkey and Bean Mexican Casserole- The Eat-Clean Version:
1 pound lean ground turkey, cook and drain fat
4 whole wheat soft tortilla shells
1 cup non-fat Greek yogurt
1 can kidney beans, rinsed and drained (you could really use any bean that you like. I just had kidney beans on hand)
1/2 onion, chopped
1 can corn
1 jar of salsa
1 tsp chili powder
1/2 tsp ground cumin
1/2 tsp garlic powder
shredded low-fat cheddar cheese
Grease a 9×13 casserole dish. Cook the turkey and chopped onion until done. Add the beans to the beef mixture. In a small bowl, mix the Greek yogurt, chili powder, ground cumin, garlic powder. In your greased casserole dish layer two whole wheat tortillas side by side. I did not have to cut mine to fit but you can if you need to. Layer half the beef mixture over tortillas. Layer half the Greek yogurt mixture over beef. sprinkle half the can of corn over yogurt mixture. Add half the salsa over corn. Repeat these layers one more time. Cover with tin foil and bake in the oven at 350* for 40 minutes. Remove tin foil and add the shredded cheddar cheese to the top and bake for 5 more minutes, uncovered. Let cool for about 5 minutes. Enjoy!