Easy Mexican Casserole
The blend of flavors are amazing in this easy casserole recipe. Layered, with turkey, beans, salsa, cheese and fresh vegetables, this hearty meal will please any hungry family. Make ahead and enjoy the next day. No matter when you eat it, it's great. Easy Mexican Casserole will become a household favorite!
Serves6
Cooking MethodOven, Casserole
Ingredients
- 6 6 -inch tortillas, cut into 2 -inch pieces
- 1 tablespoon olive oil
- 1 pound lean ground turkey
- 2 cups salsa
- 1 can (16-ounces) kidney beans, drained
- 1/2 cup corn (fresh or frozen and thawed)
- 1/2 red pepper, diced
- 1 can (2-ounces) sliced black olives
- 1/2 cup green onion, chopped
- 1/2 cup fresh tomatoes, chopped
- 2 cups Stonyfield organic lowfat plain yogurt
- 2 cups Cheddar cheese, shredded
Instructions
- Preheat oven to 350 degrees F.
- 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.
- 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.
