In a medium skillet, over medium high heat, cook turkey until no pink remains. Follow package directions for taco seasoning.
Add shredded carrots, broccoli, garlic and kale. Cook for 3-4 minutes. Add Rotel.
In a small bowl combine black beans, corn, jalapeno, and onion. Mix until combined. Set aside.
Spray the bottom of a round pan or pie dish with pan spray. Place one tortilla on bottom of pan.
Begin assembling pie by alternating layers of tortilla, meat/corn mixture, tortilla, cooked vegetables, tortilla, meat/corn mixture, tortilla, cooked vegetables. During each addition of meat or vegetables, sprinkle a little taco sauce and cheese.
Top vegetables with last tortilla, evenly sprinkle cheese and sauce over top.
Bake in oven 15 minutes, or until cheese and sauce are bubbling.
Slice into six equal pieces and enjoy!
In a medium bowl tomato sauce, water, vinegar, cumin, onion powder, garlic powder, chili powder, paprika, and cayenne pepper together.
Store in refrigerator for up to a week.
Nutrition information is based on above directions
View Nutrition Label
Amount Per Serving
Calories 532Calories from Fat 153
% Daily Value*
Total Fat 17g26%
Saturated Fat 6g30%
Trans Fat 0g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Total Carbohydrates 67g22%
Dietary Fiber 14g56%
* Percent Daily Values are based on a 2000 calorie diet.