RECIPE
DigIn Mexican Casserole

Servies: 8
Calories: 432

Ingredients

  • 1 pound ground turkey
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 onion, diced
  • 1 red, 1 yellow & 1 green bell peppers &  1 jalapeno pepper diced
  • 1 (15-ounce) can of black beans, drained and rinsed
  • 1 cup corn kernels, frozen, canned or roasted
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • Kosher salt and freshly ground black pepper, to taste
  • 1 (4.5-ounce) can chopped green chiles, drained
  • 2 tablespoons chopped fresh cilantro leaves
  • 4 (8-inch) whole-wheat tortillas, chopped
  • 1 (16-ounce) can refried beans
  • 1 (10-ounce) can medium enchilada sauce
  • 1 1/2 cups shredded Mexican blend cheese
  • 1 cup medium salsa

Preparation

  1. Preheat the oven to 375 º F. Lightly coat a 9×13 baking dish with nonstick spray.
  2. Brown the ground turkey
  3. Heat olive oil in a large skillet over medium-high heat. Add garlic, onion, and bell peppers. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in ground turkey, black beans, corn, chili powder, cumin, and ½ can of enchilada sauce until heated through, about 1-2 minutes; season with salt and pepper, to taste. Stir in green chiles and cilantro; set aside.
  4. I make 2 layers – but you can just make 1. Place 2-4 tortillas evenly on the bottom of the baking dish. Spread refried beans evenly over the tortillas, followed by the black bean mixture and enchilada sauce. Sprinkle with cheese & dollops of salsa. Repeat. 
  5. Place into oven and bake for 15-20 minutes, or until bubbly.
  6. Serve immediately, garnished with cilantro, if desired.