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Nutritional Info
  • Amount Per Serving
  • Calories: 422.0
  • Total Fat: 11.5 g
  • Cholesterol: 62.2 mg
  • Sodium: 2,372.0 mg
  • Total Carbs: 50.0 g
  • Dietary Fiber: 11.3 g
  • Protein: 31.4 g

View full nutritional breakdown of La Bamba Casserole calories by ingredient
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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
    1/2 teaspoon ground cumin
    1/4 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
    1 1/2 cups (6 ounces) shredded cheddar cheese
    1 cup chopped tomato
    1/2 cup chopped green onions

Directions

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)

For more crowd-pleasing casseroles that satisfy morning, noon, or night, visit Cooking Light.

Recipe Copyright © Cooking Light Magazine





TAGS:  Poultry |

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Member Ratings For This Recipe


  • Incredible!
    1 of 1 people found this review helpful
    I've made this multiple times. I recommend Ro-Tel "Mexican Style" (lime and cilantro) for the tomatoes w/ chiles part. - 10/5/09

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  • Very Good
    1 of 1 people found this review helpful
    I've made this recipe from cooking light many times (they state slightly diff nutritionals for the recipe, like 902mg of sodium per serving) and everyone always LOVES it. I've even forgotten to add the corn before and it's still great served with corn as a side! Yum! - 7/27/08

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  • Very Good
    1 of 1 people found this review helpful
    Me and My family liked it. I made it without the corn and cheese in my portion of the meal because I may be allergic to cheddar. It was perfect without both those ingrediants. I suggested it to a woman at my gym. - 7/23/08

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  • Incredible!
    0 of 1 people found this review helpful
    I absolutely love this. I have been making it for a number of years since I first saw it in Cooking Light. It's a favorite "go to" recipe since I usually have all the ingredients in my pantry & freezer. Great lunch leftovers the next day too. - 9/14/09

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  • I really liked this. So did everyone that tried it. - 7/13/08

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  • This was tasty and very satisfying. I added a lot more seasonings(chili powder, cumin and garlic powder) to the turkey than it shows here, but it turned out really yummy! My husband loved it and didn't even know I used turkey instead of ground beef. Next time I may add more beans. - 7/8/08

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  • My husband and I really liked this and I'll definitely make it again. - 6/29/08

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  • I used turkey, but I think ground beef would give it better flavor. I might try it again with the beef instead. It is pretty good, though. - 6/25/08

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  • Sounds delish but will have to wait for the temps to go down...too hot here to make now. - 6/25/08

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  • I made this according to the recipe and served it with warm tortillas. Everyone loved it! - 6/25/08

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  • no,canned stuff for me. i do not use slt. - 6/25/08

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  • This sounds really good, I would add more kick with jalapenos, though, but the high sodium worries me. I will try it. - 6/24/08

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  • This looks great. I'm thinking that a can of black or pinto beans, rinsed of salt and then mashed might make a lower-sodium rendition. - 6/24/08

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  • All I can say is YUMMY! Not only will I make it again, but again and still again. If you "like it hot" try adding a small can of diced Jalapeños. - 6/24/08

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  • Sounds good. I will make it. - 6/24/08

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  • Something is not right here. I will not be trying this dish. - 6/24/08

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  • This recipe has more sodium that the daily RDA, which is 2,300 mg. There must be a way to reduce the sodium. - 6/24/08

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  • Is the pan size a typo, or do you really use an 8x8 inch pan. It seems like too much volume for that size! - 6/24/08

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  • TOO MUCH SODIUM!!! - 6/24/08

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  • Enjoyed this recipe! I used leftover shredded chicken breast, mashed kidney beans and few jalapenos instead. Thanks for sharing! - 6/24/08

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  • Will have to try this. - 6/24/08

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  • I found this recipe a number of years ago in Cooking Light. I really like this recipe and have made it several times. - 6/24/08

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  • NUMMY. We are vegetarians over here - so I used tofu ground turkey (ground tofu - turkey flavored in the deli section) and it worked well. Family gave it 2 thumbs up! Will definately make this again. :) - 6/24/08

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  • Way to much sodium, my doctor would have a fit. - 6/24/08

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  • I haven't made this exact recipe yet, but do a similar version. I use low-soduim kidney beans (S&W does low-sodium versions of several beans) and mash them up while cooking with a little of the juice from the can for my refried beans. I'll have to try this version, though...sounds really tasty! - 6/24/08

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