Easy Mexican ground turkey casserole

One pound ground beef or ground turkey
One package frozen zucchini (or other vegetable)
Half a jar of salsa
Two cups of shredded cheddar cheese
Spices and jalapeno slices to taste

I served it with a dollop of sour cream. Reducing the amount of salsa, or using green salsa, will cut the carb count even further, as will grating your own cheese instead of using the pre-shredded kind.

So will subbing out the zucchini for a lower-carb vegetable like broccoli or spinach, but zucchini is pretty low carb to start with as is.

Open a bag of frozen zucchini into a microwave-safe dish, add a couple of tablespoons of water and heat covered for 10 minutes.

While the zucchini's cooking, heat a little oil in a frying pan, then add onions and brown them. (I buy bags of frozen onions and just toss in a handful.)

Add ground beef of turkey (I used turkey) and spices and stir until cooked through. I used paprika, red pepper, cumin, garlic powder, and salt. Adjust to taste.

When cooked through and starting to brown a little bit, put the meat into a casserole dish and spread evenly across the bottom.

Then take the zuccini out of the microwave, drain, and put in the same frying pan. Stir fry a little bit to get some more of the water out, then add the salsa. Mix well, then spread evenly over the meat in the casserole pan. I used a spatula.

Then add jalapeno slices on top, as many as you want. This part depends on how spicy you like it!

Then add the shredded cheddar cheese on top, and bake in a preheated 375 degree over for 20 to 30 minutes. I baked for 20, checked to see if it was done but the cheese wasn't browning yet, so baked it for another 10. Your oven may vary.

Serving Size: makes 10 servings