Skinny Taco Casserole

A lighter taco-style casserole made with lean ground turkey, salsa, whole-wheat tortillas, and reduced-fat cheddar. Top with avocado and tomato if desired.

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Prep Time 15

Cook Time 35

Total Time 50

Course Main Course

Servings 6 servings

Equipment

Large Skillet
9 x 13-inch casserole pan
Foil
Oven

Ingredients

1 poundlean ground turkey
12 ouncessalsa
1 onionmedium finely chopped
1 teaspooncumin
1/4 teaspooncayenne pepper
1/2 teaspoonblack pepper
1/2 teaspoonsea salt
1 cupcheddar cheesereduced-fat
3 whole-wheat tortillas8 inch cut into small pieces
1 avocadodiced for topping, optional
1 tomatolarge diced (for topping, optional)

Instructions

Preheat oven to 375°F (190°C).
Cut the 3 whole-wheat 8-inch tortillas into small pieces; set aside.
In a large skillet over medium heat, add the 1 pound lean ground turkey and the finely chopped medium onion. Cook, breaking up the turkey, until the turkey is no longer pink and the onion is softened.
Drain any excess fat or liquid from the skillet.
Return the skillet to low heat and stir in the 12 ounces salsa, 1 teaspoon cumin, 1/4 teaspoon cayenne pepper, 1/2 teaspoon black pepper, and 1/2 teaspoon sea salt until evenly combined.
Transfer the meat mixture to a 9 x 13-inch casserole pan and spread it into an even layer.
Evenly distribute the tortilla pieces over the meat, then sprinkle 1 cup reduced-fat shredded cheddar cheese on top.
Cover the pan with foil and bake for 30 minutes at 375°F. Remove the foil and bake an additional 5 minutes, until the cheese is melted and bubbling.
Let the casserole rest 3–5 minutes, then top with the diced avocado and diced tomato if desired and serve.

Notes