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Tex Mex Veggie Stuffed Casserole

Tex Mex Veggie Stuffed Casserole

Calories 390 (26% from fat)
Fat 11 gram
Saturated Fat 1 gram
Trans Fat 0 gram
Cholesterol 60 mg.
Sodium 505 mg.
Carb. 44 gram
Fiber 8 gram
Sugar 5 gram
Sugar Alcohol 0 gram
Protein 29 gram

Ingredients


olive oil spray

1 can (16 oz.) fat free refried beans

1 1/2 cups tomatoes, diced

1 tsp. chili powder

1 tsp. cumin, ground

1/2 tsp. crushed red pepper flakes (optional)

1 can (16 oz.) reduced sodium kidney beans

2 cups frozen corn


1 Tbsp. extra-virgin olive oil

1 lb. 93-percent lean ground turkey


1 cup low-fat sharp cheddar cheese, shredded and divided

1 cup baked tortilla chips, preferably whole-grain, crumbled
(We used 28 Tostitos Scoops, Baked.)

3-4 scallions, sliced, for garnish

1/2 cup fresh cilantro leaves, chopped

OPTIONAL

1 avocado, diced


This delicious dish is made with layers of flavorful ingredients inspired by classic Tex-Mex Casserole recipes. We cut out some of the fat and bumped up the protein to make it a balanced meal. If you like things spicy, add more red pepper flakes to the mixture.

1. Lightly coat a 9x13 baking dish with olive oil spray and set aside.

2. In a large bowl, mix together the refried beans, diced tomatoes, chili powder, ground cumin, and crushed red pepper flakes (if using).

In a large bowl, mix together the refried beans, diced tomatoes, chili powder, ground cumin, and crushed red pepper flakes (if using).

In a large bowl, mix together the refried beans, diced tomatoes, chili powder, ground cumin, and crushed red pepper flakes (if using).

3. Then, fold in the kidney beans and the frozen corn. Set the bowl aside.

Then, fold in the kidney beans and the frozen corn.

4. In a large skillet, heat the olive oil over medium heat. Add the ground turkey and cook until it's mostly browned, about 5 minutes, stirring frequently.

Add the ground turkey and cook until it's mostly browned, about 5 minutes, stirring frequently.

5. Stir the refried beans mixture into the ground turkey. Keep heating everything in the skillet while mixing them together for another 2 minutes.

6. Preheat oven to 350 degrees Fahrenheit.

7. Transfer HALF the mixture into a 9x13-inch baking dish.

Transfer HALF the mixture into a 9x13-inch baking dish.

8. Sprinkle HALF the shredded cheddar cheese on top.

Sprinkle HALF the shredded cheddar cheese on top.

9. Pour the remaining mixture into the baking dish.

Pour the remaining mixture into the baking dish.

10. Spread the crushed tortillas evenly next.

Spread the crushed tortillas evenly next.

11. Sprinkle the remaining cheddar cheese over the top.

Sprinkle the remaining cheddar cheese over the top.

12. Bake the casserole until the mixture is bubbling and the cheese is slightly browned, about 15 to 20 minutes.

Bake the casserole until the mixture is bubbling and the cheese is slightly browned, about 15 to 20 minutes.

13. Top the casserole with sliced scallions and some fresh cilantro leaves for a burst of freshness.

14. OPTIONAL: Sprinkle a diced avocado across the top.

Yield: 6 Servings


Tex Mex Veggie Stuffed Casserole

This is a Freezer Friendly Recipe!

You can freeze individual portions for easy re-heating later.

Keep the container open a little to allow steam to escape. Microwave on high for approximately 2 minutes, mix it together and enjoy.




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