How to Make Low-Fat Mexican Turkey Casserole - A Step-by-Step Guide

If you're looking for a delicious and healthier alternative to traditional Mexican dishes, then look no further than our Low-Fat Mexican Turkey Casserole. This dish is full of flavor and spice, without all the extra calories and fat typically found in Mexican cuisine. It's the perfect way to satisfy your craving for Mexican food while still watching your waistline.

One of the best things about this casserole is that it's incredibly easy to make. You don't need to be a culinary expert ...

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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
  • ½ 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

Information

  • Prep Time: 20 mins
  • Cook Time: 30 mins
  • Total Time: 50 mins
  • Servings: 10
  • Yield: 1 9x13-inch casserole

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.
  • Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.
  • Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.
  • Bake in the preheated oven until cheese is melted, about 10 minutes.
  • Nutrition

    402 cal.

    • Total Fat: 15g
    • Saturated Fat: 6g
    • Cholesterol: 58mg
    • Sodium: 631mg
    • Total Carbohydrate: 49g
    • Dietary Fiber: 7g
    • Total Sugars: 4g
    • Protein: 23g
    • Vitamin C: 20mg
    • Calcium: 181mg
    • Iron: 4mg
    • Potassium: 557mg