Name: Mexican Fiesta Casserole
Yield: Serves 8
Ingredients: 2 teaspoons canola oil; 1/2 pound lean ground turkey; 1 cup finely chopped onions; 1 cup finely chopped zucchini; 1 envelope (1 1/4 ounces) low-sodium taco seasoning; 2/3 cup frozen corn kernels; 1 cup canned black beans, rinsed and drained; 2 cups jarred salsa; 8 (6-inch) corn tortillas; 1 1/2 cups shredded reduced-fat Mexican cheese blend; 1/4 cup sliced scallions (white and light green parts only); 1/2 cup fat-free sour cream (or use low-fat; optional), for serving

My invites to tailgate parties usually come with a condition. I absolutely have to show up with this casserole in hand. Since I can whip it up in about twenty minutes flat using only a skillet and a baking dish, this is one condition I'm only too happy to comply with. Most of the time I make it with lean ground turkey. But you can also swap out the turkey and use lean ground beef. This cheesy baked casserole is packed with Mexican flavor, from the spice of the taco seasoning and tomato salsa right on down to the creamy black beans and sweet corn tortillas. It's seriously tasty, seriously easy, and seriously, it's good for you.

Go Green

This is one of those dishes where you can sneak in your greens, making it great for kids. The zucchini in this casserole takes on all the great Mexican flavors so kids won't even know they're eating something that's good for them. I like to experiment with other vegetables too. Yellow squash, peas, and cut green beans are equally tasty in place of zucchini.

Recipe information

Yield
Serves 8

Ingredients

2 teaspoons canola oil

1/2 pound lean ground turkey

1 cup finely chopped onions

1 cup finely chopped zucchini

1 envelope (1 1/4 ounces) low-sodium taco seasoning

2/3 cup frozen corn kernels

1 cup canned black beans, rinsed and drained

2 cups jarred salsa

8 (6-inch) corn tortillas

1 1/2 cups shredded reduced-fat Mexican cheese blend

1/4 cup sliced scallions (white and light green parts only)

1/2 cup fat-free sour cream (or use low-fat; optional), for serving

Preparation

Step 1
1. Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray.
Step 2
2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
Step 3
3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
Step 4
4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

Nutrition Per Serving

6 g fat

236 calories

17 g protein

28 g carbohydrate

4 g fiber

858 mg sodium Nutritional count does not include sour cream for serving.

#### Nutritional analysis provided by Other

Reprinted with permission from From Mama's Table to Mine by Bobby Deen, © 2013 by Bobby Deen Enterprises, LLC Born in Georgia BOBBY DEEN is the son of famous Food Network host and bestselling cookbook author Paula Deen, as well as the host of his own show, the Cooking Channel's Not My Mama's Meals. Bobby, along with his brother, Jamie, got his start in the food business in 1989 delivering sandwiches as part of his mother's business, The Bag Lady. The three Deens then joined forces to open a restaurant, The lady & Sons, in Savannah. Bobby is a regular guest on Today, Good Morning America, Rachel Ray, and The Dr. Oz Show. He is a frequent guest on many Food Network Shows, including Paula's Home Cooking. Writer MELISSA CLARK's work appears in The New York Times, Food & Wine, Martha Stewart, and Real Simple. She has also collaborated on more than twenty cookbooks, one of which received both a James Beard Award and the Julia Child Cookbook Award in 2000.