I spent some time this past week browsing Pinterest in search of new recipes. This Aztec Casserole intrigued me since it seemed healthier than many of the mexican casseroles I have seen. The only unhealthy ingredient is the cheese and it could easily be substituted with low-fat cheese, or leave it off and this becomes a delicious Clean Eating meal.
This dish turned out really well, and I knew it was a winner when my 17-year-old son said it was the best Mexican dish I had ever cooked!
Serve with baked tortilla chips, lettuce, tomato, and taco fixin’s for a complete meal.
adapted from www.louisianabrideblog.com
- onion, chopped - 1 (I only used 1/2)
- green bell pepper, chopped - 1 (I only used 1/2)
- olive oil for sautéing -
- ground turkey - 1 pound
- garlic cloves, minced - 2
- ground cumin - 2-3 Tbsp.
- salt and pepper to taste -
- adobe sauce - 1 can
- corn, drained - 1 can (I only used 1/2 can)
- rotel, drained - 1 can
- pinto or black beans, rinsed and drained - 1 can
- cooked brown rice - 2 cups
- rough chopped cilantro - 1 cup
- lime juice - 1/4 cup
- cheddar or mexican blend cheese - 2 cups shredded
- Preheat oven to 350 degrees.
- Sauté onion and pepper in olive oil. Once softened add ground turkey, garlic, cumin, salt and pepper, and adobo sauce and let cook until turkey is done.
- Add drained corn, rotel, rinsed beans and rice to mixture.
- Rough chop 1 cup cilantro and add to mixture.
- Add lime juice to mixture and stir until all ingredients are combined.
- Pour into a 9 x 13 casserole dish
- Sprinkle cheese on top.
- Bake 20-30 minutes until heated through and cheese is bubbly.