Mexican Turkey Casserole
This recipe is a quick and delicious way to turn leftover turkey into something new for supper.
2 cups Honeysuckle White Whole Turkey, cooked, cubed
10 corn tortillas
2 (14.5-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.