This is a comforting and festive dinner that can be made ahead and easy to make for big groups. Just add a mixed salad and you are done. Enjoy!
Ingredients:
- 1/2 pound ground turkey
- 1 cup chopped onion
- 1 3/4 teaspoons ground cumin
- 1 1/2 teaspoons dried oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1 (16-ounce) can fat-free refried beans
- 2 (4-ounce) cans whole green chiles, drained and cut lengthwise into quarters
- 1 cup (4 ounces) pre-shredded Colby-Jack cheese
- 1 cup frozen whole kernel corn, thawed and drained
- 1/3 cup cornbread mix
- 1/4 teaspoon salt
- 1 1/3 cups skim milk
- 1/8 teaspoon hot sauce
- 2 eggs, lightly beaten
- 2 egg whites
- Optional Toppings: Sliced avocado, salsa, sour cream
Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Combine turkey mixture, cumin, and next 5 ingredients in a bowl. Stir well, and set aside.
Arrange half of green chile strips in an 11 x 7-inch baking dish; top with half of cheese. Spoon mounds of bean mixture onto cheese, and spread gently, leaving a 1/4-inch border around edge of dish; top with corn. Arrange remaining chile strips over corn; top with remaining cheese. Set aside.
Combine cornbread mix and salt in a bowl; gradually add milk and hot sauce, stirring with a wire whisk until blended. Stir in eggs and egg whites; pour over casserole.
Bake at 350° for 1 hour and 5 minutes or until set; let stand 5 minutes. Add a dollop of salsa and/or sour cream and a couple of sliced avocados.
Yield 6 servings (serving size: 1 (3 1/2-inch) square)