This recipe is a quick and delicious way
to turn leftover turkey into something new for supper!
Mexican
Turkey Casserole
- 2 cups Honeysuckle White
Whole Turkey, cooked, cubed
10 corn tortillas
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes
1 (4-ounce) can green chiles, cut in strips
1 cup loose pack frozen corn
1/2 cup diced onion
1 (15-ounce) can black beans, drained
1/2 teaspoon cumin powder
1/4 teaspoon chili powder
2 cups shredded cheddar cheese
- Place 6 corn tortillas
in oiled casserole dish. Place remaining ingredients on top of
tortillas.
- Cut the remaining 4 tortillas
in strips and place on top of casserole and top with cheddar
cheese.
- Cover with foil and bake
for 25 minutes at 400°F (205°C).
Makes 6 servings.
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
