Charlie’s Lite Layered Mexican Casserole
Easy and delicious, this casserole is a family favorite.
- Prep Time: 30 mins
- Cook Time: 1 hour
- Total Time: 1 hour 30 mins
- Yield: 12 1x
- Category: Casserole
- Cuisine: Mexican
Ingredients
Scale
- 1 pound ground turkey
- 1 yellow onion, peeled and chopped
- 1 green bell pepper, seeded and chopped
- 24 ounces of your favorite salsa (I use Safeway’s Select Garlic Lovers’ Salsa – it’s medium on the hot scale)
- 12 small flour tortillas
- 16 ounces frozen corn, defrosted
- 4 ounces black olives, drained and sliced
- 2 cups of shredded Lite Mexican-blend cheese
- 16 ounces of kidney beans, drained and rinsed
- 1 pint of grape tomatoes, washed and sliced in half
- 4 ounces of diced green chilies
- 9 1/2 slices of American cheese
- 1 to 2 avocados, peeled, seeded and sliced (optional; for garnish)
- 12 tablespoons of light sour cream (optional; for garnish; 1 tablespoon on each serving)
- 1/5 of a bunch of cilantro, washed, dried and leaves removed from stems (optional; for garnish)
Instructions
- Brown ground turkey, onion and green pepper in a non-stick skillet over medium heat until turkey is cooked through and onion is translucent. Set aside.
- Preheat oven to 350 degrees.
- Pour 8 ounces of salsa in a 9″ x 13″ baking pan.
- Layer 6 small flour tortillas over salsa.
- Add ground turkey mixture over tortillas.
- Next, layer the rest of the ingredients in this order: corn, 8 more ounces of salsa, black olives, shredded cheese, kidney beans, tomatoes, green chilies, American cheese, ending with a final layer of 8 ounces of salsa.
- Place in preheated oven and bake for 45 minutes to 1 hour.
- Remove from oven and allow to cool.
- Slice into 12 equal slices and serve.
- Garnish with avocado slices, sour cream and cilantro.
