Taco Casserole

• 1 lb. lean ground turkey
• 1 medium onion, chopped
• 1 red bell pepper, chopped
• 1 tbsp. chopped garlic
• 1 - 15 oz. can pinto beans, rinsed and drained
• 1 tbsp. chili powder
• 1 tbsp. ground cumin
• 1 tsp. dried oregano
• 1 tsp. onion powder
• 1/2 tsp. salt
• freshly ground black pepper
• 2 tbsp. tomato paste
• 1 - 12 oz. jar salsa
• 1 1/2 cups shredded reduced fat Mexican blend cheese, divided

Preheat oven to 350F.  Spray a 8x11 baking dish with olive oil spray.

Heat a large skillet over medium heat and spray with olive oil spray.  Add the turkey and cook, breaking it up with a wooden spoon, until no longer pink, about 5 minutes.  Add the onion, bell pepper and garlic to the cooked turkey and cook until veggies are softened, about 3-4 more minutes.

Stir in the beans and add the chili powder, cumin, oregano, onion powder and salt and generously season with freshly ground black pepper.  Stir in the tomato paste and salsa and mix well, cooking for about 2 more minutes, stirring continuously.

Remove the skillet from the heat and stir in 3/4 cup of the cheese and mix well.  Transfer the mixture to the sprayed baking dish and sprinkle the remaining 3/4 of cheese over the top.

Bake for 15 minutes, until the cheese is melted and the casserole is heated through.

Yields 6 servings, 299 calories per serving.

Serve with taco toppings such as shredded lettuce, sliced jalapenos, sliced olives, sour cream, avocado, etc.  ENJOY!