Turkey Taco Casserole

From the Recipe Shoebox.

The Ingredients:

1 lb lean ground turkey
1 Tbs. chili powder
2 tsp. ground cumin
1-1/4 tsp. salt
1/4 tsp. cayenne pepper
2 cans (4-oz. each) diced green chilies, divided
1 can (15-ounces) diced tomatoes, drained (oops, I forgot to drain mine)
1 can (16-oz) refried beans
1-1/2 cups  Mexican blend cheese {or cheddar cheese}
2 flour tortillas, cut into 1" strips
1/2 cup salsa, plus more for serving
Desired toppings:  Sour cream, sliced avocado, additional salsa, chopped tomatoes, shredded lettuce


Cook the ground turkey in a large skillet over medium-high heat.  When the turkey is almost cooked through, add the chili powder, cumin, salt, and cayenne pepper.  Stir well.   Then add one of the cans of diced green chilies and the can of diced tomatoes.  Stir and continue cooking until everything is well combined and the turkey is cooked through.  Remove from heat.  

In a greased 8x8-inch square baking pan, spread about 1/3 of the turkey mixture along the bottom.  

Then spread about 1/3 of the refried beans over the top of the turkey.  (I heated my refried beans briefly to make it easier to spread)

Then layer 1/3 of the remaining green chilies, 1/2 cup cheese, and four of the tortilla strips.

Repeat layers twice more, spreading salsa over the last layer just before adding the cheese.  

Cook at 375 degrees for about 30 minutes.  Allow casserole to cool and set for about 20 minutes before serving.  

Serve warm with desired toppings.  We liked it with sour cream, sliced avocado, chopped tomatoes, lettuce, and more salsa.