Rating: 4 stars
32 Ratings
  • 5 star values: 17
  • 4 star values: 7
  • 3 star values: 6
  • 2 star values: 1
  • 1 star values: 1
Recipe by Cooking Light October 2002

Gallery

Credit: Randy Mayor; Melanie J. Clarke

Recipe Summary test

Yield:
6 servings (serving size: 1 1/3 cups)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 375°.

    Advertisement
  • 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.

Nutrition Facts

344 calories; calories from fat 28%; fat 10.7g; saturated fat 6.3g; mono fat 2.9g; poly fat 0.8g; protein 32.2g; carbohydrates 30.7g; fiber 7.4g; cholesterol 77mg; iron 3.2mg; sodium 902mg; calcium 269mg.
Advertisement