1 (15 oz)can black, pinto or chili beans, drained and rinsed
1 (4 oz)can diced green chilies
1 (14.5 oz)can fire roasted diced tomatoes, drained of juice
1cupfrozen corn (don't worry about thawing)
2-3corn or flour tortillas, cut into 1″ strips (I used corn)
1 1/2cupsreduced fat Mexican blend cheese or cheddar cheese
Optional for serving: sour cream or Greek yogurt, sliced avocado or guacamole, salsa and tortilla chips
Spray a 9x9″ square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 350ºF.
Spray a large skillet with nonstick cooking spray and place over medium-high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces with a spatula. When turkey has browned (but hasn’t quite cooked all the way through yet), add the chili powder, cumin, salt and cayenne pepper. Mix well.
Add beans, green chilies, fire roasted diced tomatoes, and corn to the turkey. Stir well and continue to cook until turkey is completely done and everything is warmed through. Then, remove from heat.
Spread a layer of the ground turkey mixture on the bottom of the casserole pan. Top with a heavy sprinkle of cheese and four of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. After laying on your last four tortilla strips, spread the salsa over the top along with the remaining cheese.
Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with your favorite taco toppings!
Leftovers should be refrigerated in an airtight container and are best if used within 4 to 5 days.
Reheat in a microwave or an oven heated to 350°F until warmed through.
Tip: Leftover taco casserole is delicious as a dip with tortilla chips or as a filling for burritos and crunch wraps!Photos by Sasha at Eat Love Eats.