Low-Fat Mexican Turkey Casserole

Ingredients

• 1 package whole wheat rotini pasta , 16 ounce
• 2 tablespoons olive oil
• 1 pound ground turkey
• 2 tablespoons chili powder
• 2 cloves garlic , minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cayenne pepper
• 1 teaspoon dried oregano
• 0.5 teaspoons ground black pepper
• 1 can yellow corn , 15 ounce
• 1 can diced tomatoes and green chiles , 10 ounce
• 1 green bell pepper , diced
• 1 onion , diced
• 1 celery stalk , diced
• 1 carrot , diced
• 1 can tomato sauce , 15 ounce
• 1 package pepper Jack cheese , 8 ounce

Instructions

1. 1

   Preheat the oven to 350 degrees F (175 degrees C).

2. 2

   Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.

4. 4

   Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.

5. 5

   Bake in the preheated oven until cheese is melted, about 10 minutes.