Description
A healthier twist on the classic cowboy casserole, perfect for the holidays. Packed with lean protein and vegetables for a lower-calorie option.
Ingredients
- 1 lb lean ground turkey (93% lean)
- 1 medium onion, diced
- 1 bell pepper, diced
- 2 cloves garlic, minced
- 1 can (15 oz) black beans, drained and rinsed
- 1 can (15 oz) diced tomatoes, no salt added
- 1 cup frozen corn
- 1 tsp chili powder
- 1 tsp cumin
- 1/2 tsp paprika
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded reduced-fat cheddar cheese
- 1/2 cup plain Greek yogurt
- 1/4 cup chopped fresh cilantro
- Cooking spray
Instructions
- Preheat oven to 375°F (190°C). Lightly spray a 9×13-inch baking dish with cooking spray.
- In a large skillet, cook ground turkey over medium heat until browned, about 5-7 minutes. Drain excess fat.
- Add onion, bell pepper, and garlic. Cook for 3-4 minutes until softened.
- Stir in black beans, diced tomatoes, corn, chili powder, cumin, paprika, salt, and pepper. Simmer for 5 minutes.
- Transfer the mixture to the prepared baking dish.
- Spread Greek yogurt evenly over the top, then sprinkle with cheese.
- Bake for 20-25 minutes until cheese is melted and bubbly.
- Garnish with fresh cilantro before serving.
Notes
- For extra heat, add 1/4 tsp cayenne pepper.
- Substitute ground chicken for turkey if preferred.
- Use corn tortilla chips for a crunchy topping.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baked
- Cuisine: American