Low Fat Taco Casserole
Looking for a guilt-free comfort food option that doesn't skimp on flavor? This Low Fat Taco Casserole is a satisfying, crowd-pleasing dish that's perfect for busy weeknights or casual gatherings. Made with lean ground turkey, black beans, corn, and a medley of Mexican-inspired seasonings, this casserole combines hearty layers of tortilla strips with a creamy, tangy Greek yogurt-cheese topping. With simple prep that takes just 15 minutes and a quick bake time, you'll have a warm, cheesy meal in no time. Each bite delivers all the bold flavors of tacos but in casserole form, ensuring every serving is both healthier and irresistibly delicious. Garnished with fresh cilantro, this dish is a light yet comforting spin on a family favorite.
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Recipe Information
Ingredients
- 1 lb lean ground turkey (93% lean or higher)
- 1 medium yellow onion, diced
- 2 tbsp low sodium taco seasoning
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup canned diced tomatoes (no salt added)
- 0.5 cup fat-free plain Greek yogurt
- 1 cup reduced-fat shredded cheddar cheese
- 6 corn tortillas, sliced into strips
- 2 tbsp cilantro, chopped (optional for garnish)
- 1 can nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
In a large skillet over medium heat, cook the lean ground turkey until browned and fully cooked through, about 7-8 minutes. Drain any excess fat if necessary.
Add the diced onion to the skillet with the turkey, cooking for another 3-4 minutes or until the onion becomes translucent.
Stir in the low sodium taco seasoning, canned black beans, corn, and diced tomatoes. Mix well and simmer for 3-4 minutes to combine the flavors.
In a small bowl, mix together the fat-free plain Greek yogurt and 1/4 cup of the reduced-fat shredded cheddar cheese until smooth. Set aside.
Layer the casserole: Spread a small amount of the turkey mixture on the bottom of the prepared casserole dish. Top with half of the corn tortilla strips, followed by half of the remaining turkey mixture. Repeat with another layer of tortilla strips and turkey mixture.
Spread the yogurt and cheese mixture evenly over the top layer of turkey.
Sprinkle the remaining shredded cheddar cheese over the top.
Cover the casserole dish with foil and bake in the preheated oven for 15 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Let the casserole cool for 5 minutes before slicing and serving.
Garnish with chopped cilantro if desired, and enjoy!
Nutrition Facts
Calories |
602 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 34.9 g | 45% | |
| Saturated Fat | 7.4 g | 37% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 67 mg | 22% | |
| Sodium | 411 mg | 18% | |
| Total Carbohydrate | 45.0 g | 16% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 5.4 g | ||
| Protein | 30.5 g | 61% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 235 mg | 18% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 577 mg | 12% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
