HE SAID: Very good and spicy!
SHE SAID: This was very tasty, we're having this again!
|Spicy Turkey Taco Casserole|
We're not in the Consolidation Phase yet, so we replaced the zucchini with Japanese mushrooms. Wish we could have used olives!
Serves 4 (or two with leftovers)
Prep Time: 10-15 minutes
Bake Time: 20 minutes at 350 degrees Fahrenheit
1 lb. ground turkey
1/2 small red onion, diced
1/2 red bell pepper, diced
1 jalapeno, seeded and diced
1 package Japanese mushrooms (or mushrooms of your choice)
2-4 chipotle peppers (diced) and 2 t. adobo sauce from the peppers
3/4 c. egg whites
1 packet spicy taco seasoning (for less spice, use the regular taco sauce)
3 T. fat free cream cheese
2 T. fat free greek yogurt
1/2 c. fat free sharp cheddar or Mexican blend, shredded
1/2 c. cilantro, chopped
1/2 c. fat free sour cream
salt and pepper to taste
Brown bell pepper, jalapeno and onion. Cook for approximately 5 minutes, then add mushrooms and cook until done. Add turkey, taco seasoning and chipotles and cook for approximately 5 more minutes. Drain meat mixture and stir in adobo sauce, salt and pepper. Pour mixture into a foil lined pan (9x13 is too large, we recommend something smaller or your pie will be flat). Spread mixture evenly in pan. Mix cream cheese until smooth, then whisk in the eggs and yogurt. Pour egg mixture over meat mixture evenly. Sprinkle with cheddar. Bake for 20 minutes at 350 degrees Fahrenheit. Garnish with cilantro and fat free sour cream.
There are so many possible variations of this dish! Cuban style, italian, maybe we'll even try it with our chunky chili recipe!
Enjoy, we sure did!