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Mexican Chili Cheese Bake

Mexican Chili Cheese Bake


  • 1 (20-oz.) package 93% lean ground turkey
  • 1 (16-oz.) jar salsa
  • 1 (15-oz.) can pinto or black beans, rinsed and drained
  • 1 (8-oz.) can no salt added tomato sauce
  • 1 (4-oz.) can diced green chiles
  • 1 packet McCormick reduced-sodium taco seasoning mix*
  • 1 cup frozen corn, thawed
  • 1/2 of a 4.25-oz. bag Nacho Blue Diamond Baked Nut Chips, coarsely crumbled
  • 1 cup shredded reduced-fat Mexican blend cheese
  • Sour cream, diced avocado, sliced green onions, sliced olives and cilantro leaves (optional toppings)


Prep time: 10 minutes
Cook time: 25 minutes

Brown turkey in a large skillet until cooked through. Stir in salsa, beans, tomato sauce, chiles, taco seasoning and corn and bring to a boil; reduce heat and simmer for 15 minutes, stirring occasionally. Top with chips and cheese; cover and cook for 5 minutes more to melt cheese. Serve with desired toppings and remaining nut chips. Makes 8 servings.

*All brands are different. Check package to make sure it’s gluten-free.

Nutritional Analysis

Per serving:

Calories 180
Fat 9g
Saturated Fat 3g
Trans Fat 0g
Cholesterol 10mg
Sodium 890mg
Potassium 406mg
Carbohydrates 25g
Fiber 4g
Sugar 2g
Protein 22g
Vitamin A 15%
Vitamin C 15%
Calcium 20%
Iron 20%