Recipes / Mexican Casserole

Ingredients

• 1 pound Ground Turkey
• 1 each Small Onion, Chopped
• 2 tablespoons Chili Powder
• 1 tablespoon Paprika
• 1 tablespoon Cumin
• 1/2 teaspoon Salt
• 1/2 teaspoon Fresh Ground Pepper
• 1 cup Salsa
• 1 5/6 cups Furmano's Diced Tomatoes, Undrained
• 2 cups Furmano's Black Beans, Drained & Rinsed
• 3 each 8" Flour Tortillas, Quartered
• 2 cups Monterey Jack Cheese, Shredded
• As Needed Sour Cream
• As Needed Guacamole

Preparation

1. Preheat the oven to 425 degrees.
2. Preheat a large skillet over medium heat and coat with cooking spray. When hot, add ground turkey and onion.
3. When the turkey is fully cooked, drain the excess fat off and return the onion and turkey mixture to the stove.
4. Add chili powder, paprika, cumin, salt, pepper, salsa, and half of the can of diced tomatoes and juices.
5. Mix thoroughly and cook for 5 minutes.
6. Add black beans. Heat the mixture through, approximately 2 minutes.
7. Coat an 8"x8" glass baking dish with cooking spray.
8. Add one layer of tortilla quarters (4 quarters). Next layer 1/2 of the meat mixture and approximately 1/3 of the shredded cheese.
9. Layer tortillas again (4 quarters) followed by the remaining 1/2 of meat mixture and 1/3 of the shredded cheese.
10. Layer remaining tortilla quarters, followed by the remaining diced tomatoes and remaining shredded cheese.
11. Bake uncovered for approximately 15-20 minutes, or until cheese is melted and edges are bubbly.
12. Serve with sour cream and guacamole.