Mexican Casserole with Leftover Turkey
Description
This Mexican casserole recipe combines and layers leftover turkey, black beans, salsa, corn, rice, cumin, taco seasoning, cheese, and tortilla chips.
Ingredients
•
1 tablespoon vegetable oil
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1 onion, chopped
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1/2 teaspoon ground cumin
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salt and ground black pepper to taste
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2 (15 ounce) cans black beans, drained and rinsed
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3 cups shredded cooked turkey
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2 cups salsa, divided
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1 (15 ounce) can sweet corn, drained
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1 cup water
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1 (1 1/4 ounce) package taco seasoning mix
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2 cups cooked rice
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2 cups shredded Mexican cheese blend, divided
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3 cups crushed tortilla chips
Directions
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.