Name: Mexican Casserole with Leftover Turkey
Prep time: 15 min
Cook time: 15 min
Yield: 10
Ingredients: Vegetable oil - 1 tablespoon; Onion, chopped - 1; Ground cumin - ½ teaspoon; Salt and ground black pepper to taste - ½ teaspoon; Black beans, drained and rinsed - 2 (15 ounce) cans; Shredded cooked turkey - 3 cups; Salsa, divided - 2 cups; Sweet corn, drained - 1 (15 ounce) can; Water - 1 cup; Taco seasoning mix - 1 (1.25 ounce) package; Cooked rice - 2 cups; Shredded Mexican cheese blend, divided - 2 cups; Crushed tortilla chips - 3 cups

Ingredients for - Mexican Casserole with Leftover Turkey

1. Vegetable oil 1 tablespoon

2. Onion, chopped 1

3. Ground cumin ½ teaspoon

4. Salt and ground black pepper to taste ½ teaspoon

5. Black beans, drained and rinsed 2 (15 ounce) cans

6. Shredded cooked turkey 3 cups

7. Salsa, divided 2 cups

8. Sweet corn, drained 1 (15 ounce) can

9. Water 1 cup

10. Taco seasoning mix 1 (1.25 ounce) package

11. Cooked rice 2 cups

12. Shredded Mexican cheese blend, divided 2 cups

13. Crushed tortilla chips 3 cups

How to cook deliciously - Mexican Casserole with Leftover Turkey

1 . Stage

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.

2 . Stage

Preheat the oven to 350 degrees F (175 degrees C).

3 . Stage

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.

4 . Stage

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.