Wednesday, September 24, 2008

La Bamba Casserole

La Bamba Casserole will make your mouth want to do the mambo! It is one of my favorite recipes. It just always blows people away whenever I first serve it to them, they love it. This recipe goes way back, again to college, when I found it, made it, loved it, therefore made it for my Spanish class as a demonstration and needless to say I got an A. I love it because its so easy and versatile too. First off it can be as healthy as you want to make it or it can be semi-unhealthy. But since I'm (not on a diet) doing a healthy lifestyle eating, I try to make it the healthy way. And since we love spice I kick up the full spice on this baby.

Menu: La Bamba Casserole and can be served with a side salad and/or tortilla chips

La Bamba Casserole

1 (5.25-ounce) can whole green chiles, drained
Cooking spray
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained (aka rotel, hot or mild your choice)
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions

  1. Preheat oven to 375°.

  2. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

  3. 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.

  4. Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans.

  5. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.

I just can't express how much I love this dish! I usually add a dollop of sour cream and scoop it up with a few tortilla chips. It works great as a meal but you could just as easily serve this as a dip at a party. Ok I'm going to stop blabbering and scarf up this yummy yummy!

Recipe and photo courtesy of CookingLight

No comments: