Ingredients:

  • 1 lb lean ground turkey
  • 1 tbsp olive oil
  • 1 medium yellow onion, diced
  • 2 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1/2 tsp smoked paprika
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup frozen corn, thawed
  • 1 can (10 oz) diced green chiles
  • 1/2 cup plain Greek yogurt
  • 1 cup cooked brown rice
  • 10 corn tortillas, cut into 2-inch strips
  • 1.5 cups shredded sharp cheddar cheese
  • 1/4 cup low-sodium chicken broth

Instructions:

  1. Heat olive oil in a large non-stick skillet over medium-high heat. Add the ground turkey and cook until browned and no longer pink.
  2. Stir in the diced onion and garlic, sautéing for 3-4 minutes until the onion becomes translucent.
  3. Lower the heat to medium. Stir in the chili powder, cumin, smoked paprika, salt, and pepper. Cook for 1 minute to bloom the spices.
  4. Fold in the black beans, corn, green chiles, and cooked brown rice. Stir in the Greek yogurt and chicken broth until the filling is velvety and evenly coated. Remove from heat.
  5. Preheat oven to 375°F (190°C) and grease a 9x13 inch baking dish.
  6. Place a layer of corn tortilla strips on the bottom of the dish, followed by half of the meat mixture. Repeat the layers, ending with the meat mixture.
  7. Top with shredded sharp cheddar cheese and bake for 30 minutes until the cheese is bubbly and golden.