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Mexican Casserole with Leftover Turkey


"I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food."
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50 m servings 402 cals
Original recipe yields 10 servings (1 9x13-inch casserole)

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  1. 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. Preheat the oven to 350 degrees F (175 degrees C).
  3. 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. 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.

Nutrition Facts

Per Serving: 402 calories; 14.5 g fat; 41.9 g carbohydrates; 26.6 g protein; 58 mg cholesterol; 1307 mg sodium. Full nutrition

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This came together pretty easy and was a good way to use leftover turkey. The one thing I didn't care for is that it was loose, There was nothing to hold it into shape once cut into squares. It ...