Mexican Fiesta Casserole

2 tsp canola oil
1/2 pound lean ground turkey
1 cup finely chopped onions
1 cup finely chopped zucchini
1 envelope (1 1/4 ounces) low sodium taco seasoning
2/3 cup frozen corn kernels
1 cup canned black beans, rinsed and drained
2 cups jarred salsa
8 (6 inch) corn tortillas
1 1/2 cups shredded reduced fat Mexican chees blend
1/4 cup sliced scallions (white and light green parts only)
1/2 cup fat free sour cream for serving

1. Preheat the oven to 350. Spray a 9 by 13 in baking dish with cooking spray.
2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans
3.Spread 1/2 cup of salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of salsa and 1 cup of shredded cheese Top with 4 more tortillas and 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

Serving Size: 8 servings

Number of Servings: 8

Recipe submitted by SparkPeople user CBAGOT2.