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Mexican Casserole with Leftover Turkey

Mexicanhard4 servings
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Mexican Casserole with Leftover Turkey

Ingredients

  • tablespoon vegetable oil
  • onion, chopped
  • 1/2 teaspoon ground cumin
  • salt and ground black pepper to taste
  • (15 ounce) can sblack beans, drained and rinsed
  • cup sshredded cooked turkey
  • cup ssalsa, divided
  • (15 ounce) can sweet corn, drained
  • cup water
  • (1.25 ounce) packagetaco seasoning mix
  • cup scooked rice
  • cup sshredded Mexican cheese blend, divided
  • cup scrushed tortilla chips

Instructions

  1. Heat oil in a large skillet over medium high heat. Add onion, cumin, salt, and black pepper. Sauté 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.
  2. Preheat the oven to 350 degrees F (175 degrees C).
  3. Combine remaining 1 cup salsa with cooked rice; spread evenly into the bottom of an ungreased 10x15 inch baking dish. Pour turkey mixture over rice; sprinkle 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Loosely cover dish with aluminum foil.
  4. Bake in the preheated oven for 20 minutes. Remove foil; top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.