10 MINUTE MEXICAN CASSEROLE

Introducing your new favorite weekday dinner— My Mexican style casserole! Casseroles don’t have to be boring.. This one definitely isn’t! It takes just 10 minutes to throw together, then you just pop it in the oven for about an hour! 

It’s packed with lean protein and fiber from ground turkey, black beans, corn tortillas, and greek yogurt. It also reheats wonderfully, so it’s perfect for a meal prep!

YOU’LL NEED:

。1 lb Lean Ground Turkey 

(I season taco meat with a sprinkle of cumin, chili powder, cayenne pepper, salt & pepper)

。32 oz Salsa of your choice 

。1 can Black Beans (reduced sodium)

。1 can Black Olives (buy sliced it'll save you time)

。2-5 Jalapeños sliced 

** Based on how spicy you want it **

。1 bag of Shredded Lettuce

。2-3 Limes cut in wedges for serving 

。1 lb Shredded Mexican Cheese 

** If you like a lot of cheese, go with 1.5 or 2 lbs **

。2-3 cups Plain Greek Yogurt (low or no fat)

。1 package of Corn Tortillas (I ended up using about 20 tortillas total—5 in each layer) ** You can always sub for your favorite type of tortilla **

MAKES ABOUT 8 SERVINGS

(2 squares per serving)

DIRECTIONS:

1. Preheat oven to 375 F. 

2. Sauté ground turkey in large pan. Break apart using a spatula. Add seasonings to meat and cook until there is no more pink  — Internal temperature of 165 F.

3. You can use 1 large lasagna pan or 2 small lasagna pans for this recipe — If using two, just split ingredients evenly between the two pans making them even.

4. Pour about 2/3 of salsa in bottom of pan. 

5. Top with about 10 tortillas — Enough to cover the entire bottom of pan.

6. Add all ground turkey on top of tortillas in an even mixture. Then, add the whole can of drained black beans in an even layer. 

7. Next, add half the bag of shredded cheese in even layer, half of canned black olives, & half of the sliced jalapeños. 

8. Add another layer of about 10 tortillas.

9. Add Greek yogurt and cover all the tortillas. Smooth out with the back of a spoon. 

10. Add the rest of the salsa, spreading out evenly. Then add the remaining cheese, olives, & jalapeños. 

11. Pop in the oven uncovered for about 50 mins. When cheese is bubbly and browned, it’s done! Let the casserole cool for about 15 minutes before serving. 

12. Serve with the shredded lettuce, extra jalapeños, salsa, olives, lime, and Greek yogurt if you like! ENJOY!