Monday, April 21, 2008
La Bamba Casserole
Hello readers! Kristen here, I went to college with Kristy, and I also grew up in NW Florida. This mexican style recipe has become an all time favorite of mine. It's from Cooking Light magazine a few years ago and it is even better the next day! Enjoy!
La Bamba Casserole
1 small can chopped green chiles, drained
1 lb ground turkey breast
1 c. chopped onion
2 tsp. chili powder
½ tsp. ground cumin
¼ tsp. salt
2 garlic cloves, minced
1 10oz can diced tomatoes & green chiles
2 c. frozen whole kernel corn, thawed
1 16 oz can fat-free refried black beans
1 ½ c. shredded cheddar
1 c. chopped tomato
Chopped olives (optional)
1. Preheat oven to 375.
2. Arrange chiles in single layer in 8-inch square pyrex dish coated with cooking spray.
3. Heat large non-stick skillet (coated w/ cooking spray) over med-hi heat. Add turkey, onion, chili powder, cumin, salt, and garlic. Saute 5 minutes, stirring frequently. Cook until turkey is no longer pink.
4. Add diced tomatoes (undrained), cook until liquid evaporates, about 6-7 minutes.
5. Spoon turkey mixture over chiles, top with corn. Carefully spread beans over corn (if beans are too thick to spread, I sometimes heat separately in the microwave for about 30-45 seconds). Top with cheese.
6. Bake at 375 for 30-35 minutes. Let stand 5 minutes, top with tomatoes and olives (optional). Serve with rice or Tostitos scoops chips and a salad for an easy dinner!
Serves 6.
344 calories, 10.7 g fat, 32 g protein, 7 g fiber.Labels: casserole, cooking light, ground turkey, mexican
Posted by kristen g. ::
11:44 AM ::
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