| Cuisine: Mexican | Type: Casserole | Serves: |
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Source:
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Cooking Light/April 97 |
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Attributes:
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Comments:
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Serving Suggestions:
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Ingredients:
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1/2 pound lean ground turkey 1 cup chopped onion 1 3/4 tsp. ground cumin 1 1/2 tsp. ground oregano 1/2 tsp. garlic powder 1/4 tsp. salt 1/4 tsp. pepper 1 (16 oz.) can fat-free refried beans 2 (4 oz.) cans whole green chilies, drained and cut lengthwise into quarters 1 cup shredded Colby-Jack cheese, divided 1 cup frozen whole kernel corn, thawed and drained (or canned) 1/3 cup all purpose flour 1/4 tsp. salt 1 1/3 cups milk 1/8 tsp. hot sauce 2 large eggs, lightly beaten 2 large egg whites, lightly beaten |
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Instructions:
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1. Preheat oven to 350°F. 2. Cook turkey and onion in a nonstick skillet over medium-high heat until browned, stirring to crumble. Remove from heat; add cumin and next 5 ingredients (cumin through beans). Stir well; set aside. 3. Arrange half of green chiles in an 11x7 baking dish; top with 1/2 cup cheese. Spoon mounds of turkey mixture onto cheese; spread gently, leaving a 1/4-inch border around edge of dish. Top with corn. Arrange remaining green chilies over corn; top with 1/2 cup cheese. 4. Combine flour and salt in a bowl; gradually add remaining ingredients, stirring with a whisk until blended. Pour over casserole. Bake at 350 for 1 hour and 5 minutes or until set; let stand 5 minutes. |
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Related recipes:
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None |
2001-03-10