Wednesday, April 9, 2014

Turkey Taco Bake

Today was another day for using up some ingredients I had on hand. My husband loves tacos and wet burritos; however, I wanted to try something new, so I decided to create a taco-type casserole. We were both very happy with the result!

Soft whole-grain corn or flour tortillas
1 lb. ground turkey - I only used about ¾ of a pound; however, I would suggest using a pound for 4 servings
¼ cup chopped onion
1 pkg. low-sugar taco seasoning mix
15 ounce can red or pinto beans, rinsed and drained
Toppings as desired: chopped black olives, jalapeƱos, bell peppers
1 cup low-fat shredded cheese—cheddar or co-jack - I used a combination of both
Chopped tomatoes
Whole-grain hard corn tortilla shells or chips, broken into pieces - I used 1 whole-grain corn shell
Shredded lettuce
Nonfat plain yogurt
Low-sugar salsa
ready for the oven

Brown turkey and onion in a skillet over medium heat. Stir in taco seasoning mix and about 2 taco seasoning packets of water. Add drained beans, and simmer over low heat until mixture starts to thicken—3 to 5 minutes.

Spray a casserole dish lightly with non-stick spray, and heat oven to 350°F. 

Line bottom of baking dish with tortillas. Cut shells as needed to fit into pan. Add meat and bean mixture.

Top with desired toppings - I used chopped black olives, and I added jalapeƱos on half of the dish because my husband loves them. Top with shredded cheese, a few chopped tomatoes, and broken tortilla pieces. Bake until cheese is melted and dish is heated through—20 to 25 minutes.

Before serving, top with additional tomatoes and lettuce. Serve with low-sugar salsa and plain yogurt.