Green Chili Luncheon Bake Recipe

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Seasoned beans and ground turkey are layered with cheese, corn and an egg mixture, then baked until golden. “This is a warm, comforting, low-fat meal that we always enjoy.” Kathleen Smith - Pittsburg, Pennsylvania
TOTAL TIME: Prep: 30 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 30 min. Bake: 55 min.
MAKES: 6 servings


  • 1/2 pound lean ground turkey
  • 1 large onion, chopped
  • 1 can (16 ounces) fat-free refried beans
  • 1-3/4 teaspoons ground cumin
  • 1-1/2 teaspoons dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt, divided
  • 1/4 teaspoon pepper
  • 2 cans (4 ounces each) chopped green chilies
  • 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
  • 1 cup frozen corn, thawed
  • 1/3 cup all-purpose flour
  • 2 eggs, lightly beaten
  • 2 egg whites
  • 1-1/3 cups fat-free milk
  • 1/8 teaspoon hot pepper sauce
  • 1/4 cup thinly sliced red onion
  • 3 tablespoons fresh cilantro leaves

Nutritional Facts

312 calories: 1 piece, 9g fat (3g saturated fat), 115mg cholesterol, 884mg sodium, 34g carbohydrate (6g sugars, 7g fiber), 25g protein Diabetic Exchanges: 3 lean meat, 2 reduced-fat milk.


  1. In a large nonstick skillet coated with cooking spray, cook turkey and onion over medium heat until meat is no longer pink; drain. Stir in the beans, cumin, oregano, garlic powder, 1/4 teaspoon salt and pepper.
  2. Sprinkle half of the chilies and cheese into a 2-qt. baking dish coated with cooking spray. Layer with bean mixture, corn and remaining chilies and cheese.
  3. In a small bowl, combine flour and remaining salt. In another small bowl, whisk the eggs, egg whites, milk and pepper sauce; gradually whisk into flour mixture until smooth. Pour over the top.
  4. Bake, uncovered, at 350° for 55-65 minutes or until set. Sprinkle with red onion and cilantro. Yield: 6 servings.
Originally published as Green Chili Luncheon Bake in Healthy Cooking October/November 2008, p46

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Reviewed Dec. 7, 2011

"I made this recipe as written and served it with additional corn, which we eventually just added to the casserole because it added so much flavor. I also made it with 93/7 ground beef because we prefer that over turkey and it was very good. My husband has declared this as a "make again.""

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