Healthy Mexican Casserole


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  • 1 pound lean ground turkey
  • 1/2 cup red onion, chopped
  • 1 tablespoon jalapeño, chopped
  • 1 (15-ounce) can of diced tomatoes
  • 1 (15-ounce) can of kernel corn, drained
  • 1 (15-ounce can) of low sodium black beans, rinsed and drained
  • 1-2 tablespoons taco seasoning
  • 8 corn tortillas
  • 3/4 cup non fat sour cream
  • 1/3 cup low fat Mexican cheese blend
  • 1/3 cup of fresh cilantro, chopped


  1. Preheat oven to 350 degrees F.
  2. Brown ground turkey and onions in a large skillet for about 10-12 minutes. Drain and rinse with warm water to remove all fat. Return to skillet.
  3. Add corn, black beans, tomatoes, jalapeño and taco seasoning mix to the pan. Mix well. Reduce heat and simmer for 5 minutes.
  4. Spray a 12×8-inch baking dish with nonstick cooking spray. Cut each tortilla in half, then place 8 halves in the sprayed baking dish, overlapping slightly.
  5. Spoon half of the turkey mixture evenly over tortillas. Spread sour cream over turkey mixture. Top with remaining 8 tortilla halves and turkey mixture.
  6. Cover tightly with foil and bake in the oven for 25 minutes at 350°.
  7. Remove from oven and sprinkle with cheese and cilantro. Serve with lettuce, tomatoes, salsa, black olives and toppings of your choice.
  8. TO FREEZE: Take casserole out of the oven at least 24 hours prior to cooking and place in the fridge. When you’re ready to pop it in the oven, bake for 25-30 minutes and until cooked through.


Nutritional Information

Serving Size: 4-5
Calories: 249
Total Fat: 10 g
Saturated Fat: 3 g
Trans Fat: 0 g
Sodium: 319 mg
Sugar: 4 g
Carbs: 18 g
Protein: 23 g



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