Mexican Casserole with Leftover Turkey recipe
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Ingredients
- 1 tablespoon vegetable oil 1 onion, chopped ½ teaspoon ground cumin salt and ground black pepper to taste 2 (15 ounce) cans black beans, drained and rinsed 3 cups shredded cooked turkey 2 cups salsa, divided 1 (15 ounce) can sweet corn, drained 1 cup water 1 (1.25 ounce) package taco seasoning mix 2 cups cooked rice 2 cups shredded Mexican cheese blend, divided 3 cups crushed tortilla chips
Nutrition Info
- 402 caloriescarbohydrate: 41.9 gcholesterol: 57.8 mgfat: 14.5 gfiber: 8.1 gprotein: 26.6 gsaturatedFat: 7.2 gservingSize: -sodium: 1306.6 mgsugar: 4.8 gtransFat: : -unsaturatedFat: : -
Directions Mexican Casserole with Leftover Turkey
Directions
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Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
Preheat the oven to 350 degrees F (175 degrees C).
Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.