Healthy Taco Casserole

We've been trying to eat a little healthier lately, with the holidays coming up and everything. I found this recipe on our company's wellness website.  Everyone in the family loved this recipe.  It's a take on classic Mexican food, in a healthy quick form.  I was planning on Brian and I both taking leftovers to work for lunch the next day, but we only had enough for one person!

Preheat the oven to 350.  Brown one pound of beef in a skillet. 

Drain the meat and add the beans, salsa and water. 

Heat to boiling, stirring occasionally. 

Place the broken chips in the bottom of the casserole dish.  Top with beef mixture.  Sprinkle onions, tomatoes and cheese. 

Baked uncovered for 20-30 minutes or until hot an bubbly.

Ingredients:

1 lb extra-lean 99% fat free ground turkey

1can (15 to 16 oz) reduced-sodium spicy chili beans in sauce, undrained

1/2 c chunky salsa

1/2 c water

1 c broken (not crushed) baked tortilla chips (plain or baked nacho flavored)

1/4 cup chopped onion

2 medium tomatoes, chopped (1 1/2 cups) or 1 can chopped tomatoes drained

1/2 c shredded 2% part skim sharp Cheddar or Monterey Jack cheese

Shredded lettuce as needed

Additional chunky-style salsa as needed

Fat free or light sour cream if desired

Instructions:

1. Heat oven to 350°F. In skillet, cook beef over medium heat 8 to 10 minutes, stirring occasionally, until brown; drain. Stir in beans, 1/2 cup salsa and water. Heat to boiling, stirring occasionally.

2. In ungreased 2-quart casserole, place broken tortilla chips. Top with beef mixture. Sprinkle with optional onions, tomatoes and cheese.

3. Bake uncovered 20 to 30 minutes or until hot and bubbly. Arrange tortilla chips around edge of casserole after completely cooked. Serve with lettuce and additional salsa if desired.