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Slow Cooker Taco Dip
INGREDIENTS
- 1/2 Pound extra lean ground turkey
- 1 small yellow onion, chopped
- 2 (15 oz.) cans refried beans
- 1 cup salsa (I like Newman’s Own)
- 1 (4 oz.) can diced green chilies
- 1 cup fat-free shredded cheddar cheese
- 1/4 cup fat-free Greek yogurt
- 1/2 of 1 avocado, diced
- 1/2 of 1 tomato, diced
INSTRUCTIONS
- Combine turkey, onions, beans, salsa, and chilies in a bowl and transfer to slow cooker.
- Cover and cook on low for 3-4 hours (or high for about 1.5 hours.)
- Stir well and transfer to serving bowl. Spread yogurt over mixture and top with cheese, diced avocado and diced tomato.
- Serve with your favorite dipper!
NOTES
Don’t have a slow cooker? No worries! Brown the turkey in a large pan, add the ingredients in the first step and bring to a boil. Reduce heat and simmer for 15 minutes. Then follow the last two steps as above!
Turkey Enchilada Casserole
Ingredients
- 1 package lean ground turkey
- Non-stick cooking spray
- Salt & pepper
- 1 cup enchilada sauce
- 1 cup Greek yogurt (I like Fage 0%)
- ¾ cup salsa of your choice
- 1 cup canned Mexicorn or Chipotle White Corn (it’s by Green Giant)
- 4 oz. diced green chiles
- 10–12 corn tortillas, torn/shredded
- 1 cup reduced-fat cheddar cheese
Instructions
- Preheat oven to 350 degrees.
- Heat a large pan and spray with non-stick cooking spray. Add turkey and cook until no longer pink. Season with salt & pepper.
- In a large bowl, combine enchilada sauce, Greek yogurt and salsa. Add in turkey, green chilies and corn. Once combined, stir in torn tortilla pieces.
- Spray a 9×13 baking dish with non-stick cooking spray and spread mixture evenly in dish.
- Cover with cheese.
- Bake for 20–25 minutes or until edges are golden brown and cheese is bubbly!
- Serve and enjoy!