Lower Fat Mexican Tortilla Casserole
Indulge in the bold flavors of this Lower Fat Mexican Tortilla Casserole, a lightened-up twist on a comforting classic. Packed with lean ground turkey, hearty black beans, sweet corn, and zesty spices like cumin and smoked paprika, this dish is as nutritious as it is delicious. Layers of whole wheat tortillas and reduced-fat cheddar cheese create a satisfying casserole that's perfect for weeknight dinners or meal prep. With a quick 20-minute prep time and a bubbling, golden finish in the oven, this easy recipe delivers all the vibrant taste of Mexican cuisine in a healthier package. Topped with fresh cilantro for a burst of freshness, this family-friendly meal is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 1 medium red bell pepper, diced
- 2 cloves minced garlic
- 1 pound ground turkey (93% lean)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 0.5 teaspoon smoked paprika
- 14.5 ounces canned diced tomatoes (low-sodium)
- 15 ounces canned black beans (rinsed and drained)
- 1 cup frozen corn kernels
- 4 large whole wheat tortillas
- 1.5 cups reduced-fat shredded cheddar cheese
- 0.25 cup chopped fresh cilantro
- nonstick cooking spray
Instructions
Preheat your oven to 375°F (190°C). Lightly spray a 9x13-inch baking dish with nonstick cooking spray and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and red bell pepper, cooking for 3-4 minutes until softened.
Stir in the minced garlic and cook for an additional 30 seconds until fragrant.
Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until fully browned, about 6-7 minutes.
Stir in the ground cumin, chili powder, and smoked paprika, and mix well to coat the turkey evenly in the spices.
Add the canned diced tomatoes (with juices), black beans, and frozen corn. Stir to combine and let the mixture simmer for 5 minutes. Remove from heat.
Cut the tortillas into quarters to make layering easier.
Place a single layer of tortilla pieces on the bottom of the prepared baking dish.
Spread one-third of the turkey mixture over the tortillas, then sprinkle about one-fourth of the shredded cheese over the top.
Repeat the layering process (tortillas, turkey mixture, and cheese) two more times, ending with a final layer of cheese on the top.
Cover the casserole with aluminum foil and bake in the preheated oven for 25 minutes.
Remove the foil and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
Garnish the casserole with chopped cilantro before serving. Let the dish sit for 5 minutes to set, then slice and serve warm.
Nutrition Facts
Calories |
2723 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 107.7 g | 138% | |
| Saturated Fat | 37.4 g | 187% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 542 mg | 181% | |
| Sodium | 3760 mg | 163% | |
| Total Carbohydrate | 248.0 g | 90% | |
| Dietary Fiber | 54.5 g | 195% | |
| Total Sugars | 39.0 g | ||
| Protein | 198.3 g | 397% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1753 mg | 135% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 4698 mg | 100% | |
*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.
