I realize I’ve got this thing about casserole. I’m drawn to them magnetically… the comfort, the simplicity, the melding of flavors. I seek out casseroles and always have the highest hopes for each dish’s potential as a lifelong “keeper” in my recipe box. Often, I’m disappointed by the reality after I try a chosen recipe that sounds so good “on paper” but turns into a soppy, indistinct mess when it emerges from the oven.

I’ve been hearing about the illustrious La Bamba casserole from Cooking Light for years and I finally tried it tonight with many alterations and, ultimately, the results brought sincere satisfaction from the husband and myself. My favorite part was the creamy refried beans and the melding of the Mexican flavors, combined with the heartiness of the ground turkey.

Healthy and substantial and satisfying… just how I like ‘em!

Beth’s La Bamba-ish Casserole
Inspired by a recipe from Cooking Light
Makes 8-10 generous servings

2 (5.25-ounce) cans whole green chilies, undrained
Cooking spray
8 corn tortillas (cut into 1-inch squares)
1 1/4 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
2 (10-ounce) cans diced tomatoes and green chiles, undrained
2 cans (14.5 ounce) whole-kernel corn
2 (16-ounce) cans fat-free refried beans
1 cup of your favorite prepared salsa
1 1/2 cups (6 ounces) shredded cheddar cheese
1 cup chopped tomato
1/2 cup chopped green onions
sliced ripe avocado to garnish
sliced or chopped black olives (optional)
sour cream (optional)

Preheat oven to 375°.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add half of the cut-up tortillas, all of the chilies, 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 half of the turkey mixture into a 9×11-inch casserole dish coated with cooking spray. Top with half the corn. Carefully spread half of the beans over corn. Top with the remaining half of the cut-up tortillas. Repeat with the rest of the turkey mixture, then the corn, then the beans, and the one cup of salsa. Sprinkle cheese over the top. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions, then sour cream and black olives if desired.