Easy Tex-Mex Bake

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 393.9
  • Total Fat: 11.7 g
  • Cholesterol: 109.1 mg
  • Sodium: 1,512.9 mg
  • Total Carbs: 42.0 g
  • Dietary Fiber: 5.2 g
  • Protein: 33.8 g

View full nutritional breakdown of Easy Tex-Mex Bake calories by ingredient
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Introduction

I got this from a mexican cookbook, of which I modified to reduce some fat, but not the flavor! Hope you enjoy it! I got this from a mexican cookbook, of which I modified to reduce some fat, but not the flavor! Hope you enjoy it!
Number of Servings: 6

Ingredients

    8 ounces (dry) of whole wheat penne or fusili
    1 pound lean, ground turkey breast
    2/3 cup hot/medium/mild salsa (which ever suites your preference
    1 can (12 ounces) corn
    1 container (16 ounces) fat free cottage cheese
    1 egg
    1 tablespoon minced fresh cilantro (if using dry...careful not to overuse)
    1/2 teaspoon white pepper (black pepper just as good though)
    1/4 teaspoon ground cumin (or more to taste)
    2 teaspoons salt

Directions

cook pasta until just about done (still a little firm), drain and set aside
Spray a large nonstick skillet with cooking spray and cook turkey until no longer pink (about 5 minutes) Add corn and salsa and remove from heat.
Preheat over to 350F.
Combine cottage cheese, egg, cilantro, pepper, cumin, and salt in a small bowl
Spoon 1/2 turkey mixture into bottom of a 11x7 baking dish. Next, layer the pasta over the turkey. Spoon the cottage cheese mixture over the pasta. Top with remaining turkey mixture. Sprinkle cheddar or montery jack cheese over the casserole and bake for 25 to 30 minutes until heated through.

OR....
Place entire mixture in a preheated solar oven facing the direction of the noon sun at about 12-1pm, move with the sun every hour until dinner time. Keeps the heat out of the kitchen on those spring/summer days!

P.S. Plenty of alterations can be made here such as additions of veggies (can even make this a vegetarian meal I bet!) Have fun tweeking with it!

Number of Servings: 6

Recipe submitted by SparkPeople user DEEDS1313.

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