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Mexican Casserole

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Recipe Courtesy of Stonyfield Farm 

6 servings

Mexican Cassrole
6- 6”corn tortillas, cut into 2” pieces
1 tablespoon olive oil
1 pound lean ground turkey
2 cups salsa
1-16 ounce can kidney beans, drained
1/2 cup corn (fresh or frozen and thawed)
1/2 diced red peppers
1- 2 ounce can of sliced black olives
1/2 cup chopped green onion
1/2 cup chopped fresh tomatoes
2 cup Stonyfield Organic Lowfat Plain Yogurt
2 cups shredded cheddar cheese

Preheat oven to 350°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.