Mexican Fiesta Casserole

Ingredients for Mexican Fiesta Casserole

• 2 teaspoons canola oil

• 230g lean turkey mince

• 160g finely chopped onions

• 160g finely chopped courgette

• 1 envelope (35g) low-sodium taco seasoning

• 160ml frozen corn kernels

• 240ml canned black beans, rinsed and drained

• 475ml jarred salsa

• 8 (6-inch) corn tortillas

• 170g shredded reduced-fat Mexican cheese blend

• 30g sliced spring onions (white and light green parts only)

• 120ml fat-free soured cream (or use low-fat

• optional), for serving

1. Preheat the oven to 177°C. Spray a 9 by 13-inch baking dish with cooking spray.

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 courgette and cook until tender, about 5 minutes. Stir in the taco seasoning, 160ml water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.

3. Spread 120ml 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 90g the salsa and 120g the shredded cheese. Top with 4 more tortillas and the remaining 110g salsa. Scatter the remaining 60g shredded cheese over the top.

4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with spring onions and soured cream.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.