Ingredients
Scale
- 1 lb lean ground beef or ground turkey (93% lean)
- 1 cup low-fat cottage cheese (blended for smoothness)
- 1 packet low-sodium taco seasoning
- 1 cup chunky salsa (mild or medium)
- 1 can (15 oz) black beans, rinsed and drained
- 1/2 cup frozen corn
- 1 cup shredded Mexican blend cheese, divided
- 1 small bell pepper, diced
- 1/2 small onion, finely chopped
- Optional: Crushed tortilla chips, sliced jalapeños, and fresh cilantro for garnish
Instructions
- Step 1: Sauté the Aromatics and Meat
Preheat your oven to 375°F (190°C). In a large skillet over medium-high heat, cook the ground beef or turkey until it is mostly browned. Add the diced bell pepper and onions to the pan. Continue cooking for another 5 minutes until the vegetables soften and the meat is fully cooked. Drain any excess fat from the pan to keep the casserole from becoming greasy. - Step 2: Create the Creamy Protein Sauce
While the meat cooks, place the cottage cheese in a blender or food processor. Blend until it reaches a completely smooth, liquid consistency. In a large mixing bowl, combine the browned meat mixture, the blended cottage cheese, taco seasoning, salsa, black beans, and corn. Stir everything together until the ingredients are evenly coated in the creamy sauce. - Step 3: Assemble and Bake
Transfer the mixture into a 9×13 inch baking dish and spread it out into an even layer. Sprinkle the shredded Mexican blend cheese over the top. Place the dish in the oven and bake for 20 to 25 minutes, or until the cheese is bubbly and golden brown. If you want a crunchy topping, add crushed tortilla chips during the last 5 minutes of baking. Remove from the oven and let it rest for 5 minutes before serving.
- Cook Time: 45 minutes