Mexican Noodle Casserole

Featured in Expert

Prep time: 45 minutes
Cook: 5 minutes
  • 6 oz. No Yolks Noodles, cooked according to package
  • 2 Tablespoons olive oil
  • 1/4 of a sweet onion, chopped
  • 2 garlic cloves, minced
  • 1 lb. ground turkey
  • 1 jalapeño, seeds removed, chopped (optional)
  • 2 Tablespoons taco seasoning
  • 1 cup canned sweet corn (you can also use fresh or frozen in place of canned)
  • 1 cup diced tomatoes, drained
  • 1 cup salsa (I like a medium red salsa but use whatever you like or have on hand)
  • 1 1/2 cups sharp cheddar cheese (or cheese of your choice), divided
  • 2 Tablespoons cilantro, chopped
  • Garnish with Chopped red onion, or Cherry tomatoes, or Avocado, or chopped cilantro

Directions

  • Preheat the oven to 350 degrees F.
  • Cook the No Yolks Noodles according to the package. While those cook heat 2 Tablespoons olive oil in a large skillet over medium heat and add the onion. Saute for 2 minutes.
  • Add the garlic and continue to saute for 2 more minutes.
  • Add the ground turkey and jalapeño and cook until the turkey is cooked through and browned.
  • Add the cooked noodles, taco seasoning, sweet corn, diced tomatoes, salsa and 1/2 cup of cheese.
  • Stir until everything is combined.
  • In a large oven safe casserole dish spray non-stick spray .
  • Pour the noodle mixture into the casserole dish and spread evenly into the dish.
  • ¥ Sprinkle with the remaining 1 cup of cheese and cilant ro .
  • ¥ Bake for 20 minutes, or until the cheese is bubbling .

Remove from the oven and garnish with red onion, tomato, cilantro, green onion and avocado

 

 

Learn more recipes

Zucchini Lasagna with Cashew Cheese
Red Beans Vegan Chili
Tomato Jalapeño Salmon Burgers