Healthy Taco Casserole

Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with a light coat of cooking spray and set aside.

In a large skillet over medium heat, cook the lean ground turkey or chicken, crumbling it with a wooden spoon, until no longer pink (about 5-7 minutes).

Add the diced onion, bell peppers, and minced garlic to the skillet. Cook for an additional 5 minutes, stirring occasionally, until the vegetables are soft.

Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies, and cooked quinoa or brown rice. Mix everything together until well combined.

Pour in the chicken or vegetable broth and let the mixture simmer for 2-3 minutes to bring the flavors together.

Transfer the mixture into the prepared baking dish, spreading it out evenly.

Sprinkle the shredded reduced-fat cheddar cheese over the top of the casserole.

Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.

Remove the casserole from the oven and let it cool for 5 minutes. Garnish with sliced green onions and chopped fresh cilantro.

Serve warm with a dollop of Greek yogurt and slices of avocado or guacamole, if desired.