"The belly rules the mind."--Spanish Proverb

Heart Smart Mexican Casserole Recipe

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This recipe for Heart Smart Mexican Casserole, by , is from The Dimiceli Cucina, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Claudia Price
Added: Saturday, February 28, 2009


2 1/2 pounds ground turkey
1 small yellow onion, chopped
1 package taco seasoning
1 28 ounce can peeled and diced tomatoes
1 10 ounce can Rotel tomatoes, diced
1 16 ounce low fat cottage cheese, small curds
12 ounce grated no fat Monterrey Jack and Colby cheese
3 eggs (or equivalent in an egg substitute)
12 corn tortillas, torn into bite size pieces

Preheat oven 350
Brown meat and onions in skillet; drain fat well
In large pot, combine meat and onion mixture with taco seasoning, rotel and canned tomatoes
Simmer 5-10 minutes until mixture is runny and well mixed
Lightly spray a 9x13 glass casserole dish with cooking oil spray (You can also use two 8x8 glass casserole dishes. Bake one now and freeze the other dish unbaked for future use)
Layer half the tortilla pieces on the bottom of the casserole dish Cover with half the meat mixture; repeat with remaining meat and tortillas
In a large mixing bowl combine the cottage cheese, eggs, and grated cheese; spread over the meat layer
Cover with foil; bake for 30-35 minutes
Remove foil and bake an additional 10 minutes or until bubbly
Let cool 10-15 minutes before serving

Personal Notes:
Personal Notes:
For a nice presentation the dish can be garnished, just before serving, with alternating diagonal stripes of shredded lettuce, diced tomatoes, chopped olives, chopped onions, shredded cheese, and optional diced avocado




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