Yield: 8 servings

Prep Time: 20 minutes

Cook Time: 35 minutes

Total Time: 55 minutes

Ingredients
Protein Layer
2 lbs (900g) 93% lean ground turkey or lean ground chicken
1 tbsp extra-virgin olive oil
1 small onion, diced
3 cloves garlic, minced


Vegetables
1 red bell pepper, diced
1 green bell pepper, diced
1 cup corn (fresh or frozen)
1 (10 oz/285g) can diced tomatoes with green chilies, drained
1 cup baby spinach, chopped


Anti-Inflammatory Seasoning
2 tsp chili powder
1 tsp smoked paprika
1 tsp ground cumin
1 tsp oregano
½ tsp ground turmeric
½ tsp garlic powder
½ tsp onion powder
¼ tsp black pepper
½ tsp sea salt


Creamy High-Protein Layer
1 cup low-fat cottage cheese, blended until smooth
1 cup plain non-fat Greek yogurt
4 oz (115g) light cream cheese, softened
½ cup shredded pepper jack cheese
Cheese Topping
1½ cups reduced-fat Mexican cheese blend
½ cup reduced-fat sharp cheddar cheese


Garnish
2 Roma tomatoes, diced
3 green onions, sliced
Fresh cilantro, chopped
Lime wedges
Sliced avocado (optional)
Instructions
Step 1: Prepare the Filling

Preheat the oven to 375°F (190°C).

Heat the olive oil in a large skillet over medium-high heat.

Cook the onion for 3–4 minutes until softened.

Add the garlic and cook for another 30 seconds.

Add the ground turkey or chicken and cook for 7–8 minutes, breaking it into crumbles until fully browned.

Step 2: Add the Vegetables

Stir in:

Bell peppers
Corn
Diced tomatoes with green chilies
Spinach

Cook for 4–5 minutes, until the vegetables are just tender.

Step 3: Season

Mix in:

Chili powder
Smoked paprika
Cumin
Oregano
Turmeric
Garlic powder
Onion powder
Salt
Black pepper

Cook for another minute to bloom the spices.

Step 4: Make the Creamy Layer

In a bowl, whisk together:

Blended cottage cheese
Greek yogurt
Softened cream cheese
Pepper Jack cheese

Mix until smooth and creamy.

Step 5: Assemble

Lightly grease a 9×13-inch baking dish.

Spread the meat mixture evenly into the dish.

Carefully spread the creamy mixture over the top.

Sprinkle with the Mexican cheese blend and cheddar cheese.

Step 6: Bake

Bake for 25–30 minutes, or until:

The cheese is fully melted.
The casserole is bubbling around the edges.
The top is lightly golden.

For extra browning, broil for 2–3 minutes.

Step 7: Garnish

Top with:

Diced tomatoes
Green onions
Fresh cilantro

Serve with fresh lime wedges and sliced avocado, if desired.

Approximate Nutrition (Per Serving)
Calories: 345
Protein: 30g
Carbohydrates: 10g
Fat: 18g
Fiber: 2g
Why This Recipe Is Anti-Inflammatory

This casserole includes several ingredients commonly found in anti-inflammatory eating patterns:

Extra-virgin olive oil for heart-healthy monounsaturated fats.
Turmeric for curcumin, a naturally occurring anti-inflammatory compound.
Garlic and onions for antioxidant-rich sulfur compounds.
Tomatoes and bell peppers for vitamin C, carotenoids, and other protective plant compounds.
Spinach for folate, vitamin K, and polyphenols.
Lean turkey or chicken provides high-quality protein with less saturated fat than many processed meats.
Greek yogurt and cottage cheese add protein and calcium while creating a rich, creamy texture.


Storage
Refrigerator: Store in an airtight container for up to 4 days.
Freezer: Freeze individual portions for up to 2 months. Thaw overnight in the refrigerator and reheat in the oven or microwave.
Tips for the Best Mexican-Style Casserole
Blend the cottage cheese until smooth so it melts seamlessly into the creamy layer.
Drain the diced tomatoes well to prevent excess moisture.
Freshly shredded cheese melts more evenly than pre-shredded varieties and creates the stretchy cheese pull shown in the picture.
Let the casserole rest for 10 minutes after baking to make slicing and serving easier.
Finish with fresh tomatoes, green onions, cilantro, and a squeeze of lime just before serving to brighten the rich, cheesy flavors.