1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
How to Make It
Preheat oven to 375°.
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
I've been making this for years. I use diced green chiles and mix them in with the ground turkey and Rotel tomatoes. I add a tablespoon of cumin and chili powder to the meat mixture. Cook until the liquid evaporates. I serve with sour cream, salsa and cilantro. My family loves it.
I have been making this dish for years and decided to finally rate this recipe. We make this dish almost weekly in the winter. My kids ask for it all the time and claim it is their favorite dinner. I have condensed the steps over the years and can hardly tell the difference. I cook the turkey and then add the rotel tomatoes and chopped green chilies in the skillet and cook it all together with the spices until there is no liquid. I omit the garlic and onion for time. I also omit the salt - there is no need for it. I use a bag of steamer frozen corn and microwave it for 2 minutes and then add that as the 2nd layer. Then I spread the beans and then the cheese and pop it in the oven. This takes 10 minutes to throw together. I top with chopped avocado, tomato and green onion after it is baked. It has never disappointed. We also serve with chips to scoop it up!
I'll make this again. Hard to believe it's light! I used half hot chili powder and half regular but would use all hot next time. It could use more spice. I don't think the whole chilies on the bottom make much taste difference. I didn't have tomatoes with chilies so I used tomatoes with onions and garlic and added a can of chopped green chilies. Served it with tortilla chips, like a dip, as an option. Like the refried beans (fat free) on top. Hubby took seconds and I didn't tell him it's turkey, not beef :)
This was so good, and so easy! I felt pretty confident going into this; I make casseroles all the time & after reading the reviews I went ahead with the changes I had percolating in my head (rather than making the recipe to the letter like I usually do with a first-time recipe). I used diced chiles and regular diced tomatoes, mixed them together, & sauteed them with the seasoned turkey (to which I added approximately 1/4 tsp cayenne), onions, & garlic. I used a full three cups of corn, & I added a can of regular pinto beans to the refried beans. I think next time, I'm going to omit pintos & refried & opt for black beans, I'll roast the corn first, & I'll probably use fire roasted chiles instead of plain ones. We served this with stone ground cornbread, a little sour cream, the onions, & salsa (instead of the tomatoes), & next time I'll be adding black olives as well. This is DEFINITELY going into regular rotation!!