Coat a hot pan with olive oil and saute one onion.
When your onion is nice and soft (about 5 minutes) break in a package of ground turkey.
Brown your turkey then add 3 tablespoons of taco seasoning.
I said this casserole was easy, not authentic mexican cuisine!
Now add 1/2 a cup of chicken broth. Bring your pan to a boil.
After your meat has been seasoned add one can of diced tomatoes…
one can of drained black beans…
half a can of tomato sauce…
and one cup of frozen corn.
Season this a bit more with some salt and pepper and let your ingredients simmer together for about 10 minutes.
Cheese in a casserole is like sand to an ocean. They go hand in hand and without it things just don’t make sense.
By hand or in your food processor shred about four cups of cheddar cheese. Nobody here will judge you if you want to use a little (or a lot) more!
Time to assemble this masterpiece!
In a prepared 9 by 13 inch baking dish ladle a bit of your turkey and sauce on the bottom.
Now lay two tortillas over that…
Spread some more turkey on top of those tortillas…
and top it all with half of your shredded cheddar cheese.
Repeat that (tortilla, turkey, cheese) one more time then pop this baby into a 400 degree oven for about 30 minutes or until it’s bubbling.
That right there is a bonafide taco casserole and I can not wait to be the first one to dig into it’s cheesy, taco season-y goodness.
Serve it up with a nice dollop of cool sour cream and never doubt the comforting power of a casserole again.
- 1 diced onion
- 1 pound of turkey
- 1 package of taco seasoning
- 1/2 cup chicken broth
- 1 can diced tomatoes
- 1 can drained black beans
- 1/2 can tomato sauce
- 1 cup frozen corn
- 4 cups shredded cheese
- 4 medium sized tortillas