Ground Turkey Healthy Mexican Casserole

Serving: 8 people
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins

Ingredients

1 cup  uncooked quinoa
1 can chicken broth
1 tablespoon  extra virgin olive oil
1 1/2 pounds  lean ground turkey
1/2 tablespoon  chili powder
1 teaspoon  cumin
1/2 teaspoon  salt plus more to taste
1/4 teaspoon  black pepper
1  jalapeño minced (seeds and ribs removed for a more mild flavor)
1  onion sliced
4  bell peppers sliced – I like using 1 green, 1 red, 1 yellow, 1 orange
2 cloves  garlic pressed or minced
1 (15 oz) can  black beans rinsed and drained
1 (15 oz) can  corn drained
1 (10 oz) can  enchilada sauce
2 cups shredded Mexican style cheese divided

Optional toppings
Cilantro
non fat plain greek yogurt or sour cream
salsa
crushed tortilla chips

Instructions

Cook quinoa according to package directions, but instead of using water, use chicken broth (and cook it with 1/2 cup less liquid then package suggests). Set aside.
Preheat oven to 375 degrees F and grease a 9×13 inch baking dish.
Heat oil in a large saute pan over medium – medium high heat. Add in meat and spices and cook until no longer pink, breaking it up as it cooks.
Add in veggies: jalapeno, onion, peppers, garlic, season with a touch of salt, and cook until crisp tender, about 3 minutes.
Stir in black beans, corn, enchilada sauce, cooked quinoa, and 1 cup of Mexican-style cheese.
Season with salt, if necessary.
Transfer to the greased 9×13 inch baking dish and sprinkle with remaining cheese.
Bake in preheated oven for 15 minutes or until mixture is hot and cheese is melty.
Serve immediately with optional toppings!

Healthy Mexican Casserole