La Bamba Casserole
in Beans, Casseroles, Cheddar, Cheese, Chiles, Corn, Entree, Ground turkey, Mexican, Refried beans, Tomatoes, Turkey on Saturday, September 17, 2011
Arriba! Arriba! La Bamba is a great name for this yummy dish! It’s like a flashback to 1987, seeing the movie “La Bamba” and hearing the catchy song by Ritchie Valens. Does that bring back some good memories for you?
La Bamba is a traditional Mexican folk song from the state Veracruz and was often played during weddings where the bride and groom performed the accompanying dance.
This is a quick healthy and best of all, tasty recipe, from Cooking Light Cookbook. If you favor Mexican food, you will surely like this comfort food dish. The recipe is versatile and you could make it with the meat of your choice. It is a filling simple dish!
La Bamba Casserole will make your mouth water and then just maybe you will start dancing La Bamba!
La Bamba Casserole
Ingredients:
1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
½ teaspoon ground cumin
¼ teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1½ cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
½ cup chopped green onions
Method:
Preheat oven to 375°.
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1-1/3 cups)
Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.
Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.
Yield: 6 servings (serving size: 1-1/3 cups)
Calories: 344
Fat: 10.7
Carbs: 30.7
It’s a keeper!
Be sure to visit my friend, Linda’s blog @My Kind of Cooking for great tips, recipes and cookbook giveaway!
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