Low-Fat Mexican Turkey Casserole

This low-fat Mexican turkey casserole is an obvious dinner winner, packing whole wheat pasta and tons of veggies, like corn and bell pepper.

• Preparation Time: 20 mins
• Cooking Time: 30 mins
• Total Time: 50 mins
• Calories: 402 Calories

Ingredients

• ½ teaspoon ground black pepper
• 2 tablespoons olive oil
• 1 teaspoon dried oregano
• 2 cloves garlic, minced
• 1 pound ground turkey
• 1 onion, diced
• 1 teaspoon ground cumin
• 2 tablespoons chili powder
• 1 teaspoon ground cayenne pepper
• 1 (15 ounce) can tomato sauce
• 1 carrot, diced
• 1 green bell pepper, diced
• 1 (16 ounce) package whole wheat rotini pasta
• 1 (10 ounce) can diced tomatoes and green chiles, undrained
• 1 (15 ounce) can yellow corn, drained
• 1 celery stalk, diced
• 1 (8 ounce) package pepper Jack cheese, shredded

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

Bake in the preheated oven until cheese is melted, about 10 minutes.