Sometimes it seems like Taco Tuesday gets all the press. Here’s the thing, though. As much as I love tacos (and trust me, I love tacos!), sometimes I find them hard to portion. There are times that I trust myself to follow portion sizes…and then, there are times that my eyes are bigger than my stomach. When I’m really trying to keep myself in check, I turn to the casserole version of my favorite foods. This skinny burrito pie casserole captures everything you love about tacos and burritos while offering an easier-to-portion alternative.
Casseroles like this skinny burrito pie casserole also make meal prepping a breeze. A lot of times, I’ll do a big shop on Saturday and get all my groceries for the week. Then, on Sunday, I’ll hunker down in the kitchen (with my family gathered around to help, of course) and start prepping for the week. Having tasty casseroles like this in my back pocket is perfect. I can bake it on Sunday, cut out the individual portions, and reheat them later in the week.
This skinny burrito pie casserole also freezes really well, so don’t be afraid to make a second pan. Once its cooled, just slice it up and put it in freezer-safe containers. Then, anytime you need a quick lunch or dinner, you can pull it out and reheat it! That really makes it easy and convenient to stick to a clean eating plan.
A Quick Note about Ground Turkey
You’ll notice that we used ground turkey instead of the more-popular ground beef. There’s really nothing wrong with using ground beef, if that’s what you have on hand. But, ground turkey is super lean and has less saturated fat than an equal amount of ground beef. If you’re at risk for developing heart disease or are looking to cut out some fat from your diet, ground turkey is totally the way to go.
After it’s been spiced with chili powder and cumin, and baked with flavorful onions and peppers, it’s really hard to tell the difference. So, if you’re in a household of hardcore red-meat eaters, try subbing ground turkey! We would be curious to know if anyone could tell the difference.
Check out this video to see how to make the recipe:
Yields: 8 servings | Serving Size: 3/4 cup | Calories: 396 | Total Fat: 13g | Saturated Fat: 5g | Trans Fat: 0g | Cholesterol: 56mg | Sodium: 1269mg | Carbohydrates: 45g | Fiber: 8g | Sugar: 9g | Protein: 25g | SmartPoints (Freestyle): 7
- 1 pound ground turkey
- 2 cloves garlic, minced
- 1 small yellow onion, diced small
- 1 red bell pepper, diced small
- 1 (15-ounce) can black beans, drained and rinsed
- 1 cup corn kernels, frozen, canned or roasted
- 1 tablespoon chili powder
- 1/2 teaspoon ground cumin
- 1 (28 ounce) can no-sugar added red enchilada sauce
- 4 (8-inch) whole wheat tortillas
- 1 cup fat-free shredded cheddar cheese
- 1/2 cup plain Greek yogurt
- 2 tablespoons chopped fresh cilantro leaves
- Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
- In a large skillet, cook the ground turkey, breaking the turkey in to small pieces as it cooks. About half way through cooking, add the garlic, onion, pepper, black beans, corn, chili powder, and cumin. Continue to cook until onions and peppers are soft and the turkey is cooked through. Drain off any excess liquid.
- Pour about half of the enchilada sauce into the bottom of the casserole dish and place two of the tortillas into the bottom on top of the sauce. It's ok if the tortillas overlap. Spoon half of the meat mixture on top of the tortillas and pour half of the remaining enchilada sauce on top sprinkle with half the cheese. Place the last two tortillas on top and repeat the process. Ending with the cheese.
- Back for 15 to 20 minutes or until the cheese is melted and bubbly. Let set for 5 minutes before serving. Top with yogurt and cilantro.