La Bamba Casserole

Randy Mayor; Melanie J. Clarke

Yield: 6 servings (serving size: 1 1/3 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 344
  • Calories from fat: 28%
  • Fat: 10.7g
  • Saturated fat: 6.3g
  • Monounsaturated fat: 2.9g
  • Polyunsaturated fat: 0.8g
  • Protein: 32.2g
  • Carbohydrate: 30.7g
  • Fiber: 7.4g
  • Cholesterol: 77mg
  • Iron: 3.2mg
  • Sodium: 902mg
  • Calcium: 269mg

Ingredients

  • 1 (5.25-ounce) can whole green chiles, drained
  • Cooking spray
  • 1 pound ground turkey breast
  • 1 cup chopped onion
  • 2 teaspoons chili powder
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon salt
  • 2 garlic cloves, minced
  • 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

Preparation

  1. Preheat oven to 375°.
  2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
  3. 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.
  4. 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.
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