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Low-Fat Mexican Turkey Casserole
Low-Fat Mexican Turkey Casserole
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Prep Time:
20 minutes
Cook Time:
30 minutes
Total Time:
50 minutes
Delicious low-fat Mexican turkey casserole with whole wheat pasta, corn, and bell peppers - a dinner winner!
Ingredients:
  • 1 (16 ounce) package whole wheat rotini pasta
  • 2 tablespoons olive oil
  • 1 pound ground turkey
  • 2 tablespoons chili powder
  • 2 cloves garlic, minced
  • 1 teaspoon ground cumin
  • 1 teaspoon ground cayenne pepper
  • 1 teaspoon dried oregano
  • 0.5 teaspoon ground black pepper
  • 1 (15 ounce) can yellow corn, drained
  • 1 (10 ounce) can diced tomatoes and green chiles, undrained
  • 1 green bell pepper, diced
  • 1 onion, diced
  • 1 celery stalk, diced
  • 1 carrot, diced
  • 1 (15 ounce) can tomato sauce
  • 1 (8 ounce) package pepper Jack cheese, shredded
Instructions:
  • Preheat your oven to 350°F (175°C).
  • Boil rotini in salted water until al dente, about 10 minutes; then drain.
  • In a large skillet over medium-high heat, heat olive oil. Add ground turkey and use a wooden spoon to break it up. Stir in chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; cook until turkey is browned and crumbly, about 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix well.
  • Cover the skillet and cook the vegetables until tender, stirring occasionally for about 8 minutes. Stir in tomato sauce and simmer until thickened for about 5 minutes. Transfer the turkey mixture to a 9x13-inch casserole dish, add the cooked pasta, and mix well. Sprinkle pepper Jack cheese on top.
  • Bake until the cheese is gooey and bubbly, about 10 minutes in the preheated oven.

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