TURKEY TACO CASSEROLE
photo credit lynn gardner via flickr creative commons
1 lb Lean or extra-lean ground turkey
1/2 C Onion, chopped
1/2 Green bell pepper, chopped
1 Tbl Taco seasoning mix
1 tsp Chili powder
1 Tbl Ground cumin
1 1/4 tsp Salt
1/4 tsp Cayenne pepper
1 15oz can Fire-roasted diced tomatoes, drained
1 16oz can Low sodium black beans
3/4 C Low-fat cheddar cheese
3 Low-carb tortillas, cut into strips
1/3 C Salsa
1 Preheat oven to 375 degrees.
2 Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey and onion, breaking up the bits and pieces with a rubber spatula. Add green pepper. When turkey has browned {but hasn't quite cooked all the way through yet}, add the taco seasoning, chili powder, cumin, salt and cayenne pepper. Mix well.
3 Add fire roasted tomatoes to the turkey. Stir well and continue to cook until turkey is completely done. Then, remove from heat.
4 Spray an 8 in square casserole pan with nonstick cooking spray . Spread a thin layer of the turkey mixture at the bottom of the pan. Top with 1/3 of the beans. Sprinkle on 1/4 of the cheese and 1 tortilla's worth of strips. Repeat this process 2 more times until all of the ground turkey mixture has been used. After layering on your last of the tortilla strips, spread the salsa over top along with the last bit of cheese.
5 Place pan in the oven for 30 minutes. When done, let casserole cool for about 20 minutes before slicing.
6 Serve with low-fat greek yogurt instead of sour cream, hot sauce or sliced avocado!
Servings: 6
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