La Bamba Casserole from October 2002 issue of Cooking Light has long been a favorite dish in our household. It’s quick and easy to prepare, healthy, and most importantly tasty. If you like Mexican cuisine, you’ll love this dish. You can use ground beef if you are not a fan of ground turkey and it will work just as well.
The only thing I don’t like about this casserole is the name. It gives me flashbacks to 1988 when the movie La Bamba was popular and the song with the same title from the movie. I was a pre-teen and we did a jazz routine at my dance school to this song all the while wearing shiny blue satin dance costumes with silver sequins everywhere, including a silver sequined head band across our foreheads. Ugh.
But don’t let my ‘silver-sequined-Let’s-Get-Physical‘ flashbacks not let you try this great dish!
Overall rating – 4 stars
La Bamba Casserole
1 (5.25-ounce) can whole green chiles, drained
1 pound ground turkey breast
1 cup chopped onion
2 teaspoons chili powder
1/2 teaspoon ground cumin
1/4 teaspoon salt
2 garlic cloves, minced
1 (10-ounce) can diced tomatoes and green chiles, undrained
2 cups frozen whole-kernel corn, thawed
1 (16-ounce) can fat-free refried beans
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onionsPreheat oven to 375°. Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add diced tomatoes; cook 5 minutes or until liquid evaporates.Spoon turkey mixture over chiles. Top with corn. Carefully spread beans over corn. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.Yield: 6 servings (serving size: 1 1/3 cups)CALORIES 344 (28% from fat); FAT 10.7g (sat 6.3g,mono 2.9g,poly 0.8g); PROTEIN 32.2g; CHOLESTEROL 77mg; CALCIUM 269mg; SODIUM 902mg; FIBER 7.4g; IRON 3.2mg; CARBOHYDRATE 30.7g Cooking Light, OCTOBER 2002