Recipe of the day Taco turkey casserole

This delicious twist on a classic casserole is layered like a lasagna and uses gluten-free corn tortillas instead of pasta and salsa instead of tomato sauce. Enjoy this taco delicacy with diced tomatoes, lettuce, black olives and low-fat quark (instead of sour cream).

Preparation time: 55 minutes

Servings: 8

Nutritional values:

• Calories: 298 kcal
• Carbohydrates: 36 g
• Protein: 30 g
• Fat: 4 g

Ingredients

• 12 wheat tortillas
• 450 grams of beans
• 500 grams of lean turkey mince
• ¼ cup taco sauce
• ½ cup finely diced onions
• 1 cup diced red bell bell pepper
• 1 cup diced green bell bell pepper
• 1 cup salsa
• 2 cups reduced-fat cheese
• 1 ½ cups chopped iceberg lettuce
• 1 ½ cups diced tomatoes
• ½ cup sliced black olives
• ¼ cup cilantro
• 2 cups low-fat curd cheese
• Cooking spray

Preparation

1. Preheat the oven to 180 degrees.
2. Fry the meat over a medium heat until cooked through.
3. Add the taco sauce, water, onions and peppers. Sauté the vegetables until tender.
4. Spray a casserole dish with cooking spray and cover the base with 6 wheat tortillas.
5. Spread half of the beans on the tortillas, followed by half of the meat mixture, holding a cup of salsa and a cup of cheese.
6. Spread the 6 remaining wheat tortillas over the first layer and top with the rest of the beans, meat mixture, salsa and cheese.
7. Bake for 30 minutes or until the cheese has melted.
8. Cut the casserole into 8 equal pieces.
9. Garnish with the chopped lettuce, diced tomatoes, sliced olives, low-fat quark and fresh coriander before serving.