Mexican Fiesta Casserole

• 2 teaspoons canola oil
• 1/2 pound lean ground turkey
• 1 cup finely chopped onions
• 1 cup finely chopped zucchini
• 1 envelope (1 1/4 ounces) low-sodium taco seasoning
• 2/3 cup frozen corn kernels
• 1 cup canned black beans, rinsed and drained
• 2 cups jarred salsa
• 8 (6-inch) corn tortillas
• 1 1/2 cups shredded reduced-fat Mexican cheese blend
• 1/4 cup sliced scallions (white and light green parts only)
• 1/2 cup fat-free sour cream (or use low-fat; optional), for serving

1. 1. Preheat the oven to 350u0b0F. Spray a 9 by 13-inch baking dish with cooking spray.
2. 2. In a large skillet, heat the oil over medium-high heat. Add the turkey and cook until browned, 5 to 7 minutes. Stir in the onions and zucchini and cook until tender, about 5 minutes. Stir in the taco seasoning, 2/3 cup water, and the corn. Simmer until thickened, about 2 minutes, then stir in the black beans.
3. 3. Spread 1/2 cup of the salsa in the bottom of the baking dish. Lay 4 tortillas over the salsa, and spoon half of the meat mixture on top. Cover with 3/4 cup of the salsa and 1 cup of the shredded cheese. Top with 4 more tortillas and the remaining 3/4 cup salsa. Scatter the remaining 1/2 cup shredded cheese over the top.
4. 4. Bake the casserole until the cheese is melted and bubbling, about 25 minutes. Slice and serve, topped with scallions and sour cream.

canola oil, lean ground turkey, onions, zucchini, taco, frozen corn kernels, black beans, salsa, corn tortillas, scallions, sour cream

Taken from www.epicurious.com/recipes/food/views/mexican-fiesta-casserole-51186420 (may not work)