Saturday, June 28, 2014

Taco Squash Casserole

1 lb lean ground turkey
3/4 cup chopped onion
can of rotel (undrained)
3 Tbsp reduced sodium taco seasoning
1/4 tsp cumin
can of black beans (rinsed and drained)
2 yellow squash
reduced fat shredded cheese
taco bell mild sauce
1.)  Preheat oven to 375 degrees
2.) Brown meat in a pan until no longer pink.
3.)  Stir in chopped onion, rotel, taco seasoning, cumin and 1/2 of the can of black beans and simmer for five minutes.
4.)  Slice squash into disks; layer disks from one squash on the bottom of a casserole dish; spread 1/2 of meat mixture evenly over squash layer.
5.)  Repeat layers with remaining squash and other 1/2 of meat mixture.
6.)  Top with a light layer of shredded cheese and remaining half of black beans.
7.)  Bake uncovered for 40-45 minutes
8.)  Serve with a generous drizzle of mild sauce, nonfat greek yogurt, green onions and chopped cilantro. Enjoy!

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