Turkey, Black Bean, and Corn Tortilla Casserole
|1 poundground turkey|
|2 teaspoonschili powder|
|4 tablespoonsfresh lime juice; divided|
|2 tablespoonsolive oil|
|1 red onion; vertically sliced thin|
|1 cupfrozen corn kernels|
|2 15 ounce cansblack beans; drained|
|1/4 cupsliced pickled jalapenos; drained and chopped|
|9 corn tortillas|
|8 ouncesMonterey Jack cheese; shredded|
|5 large plum tomatoes; thinly sliced|
Turkey, Black Bean, and Corn Tortilla Casserole Preparation
Brown the turkey with chili powder in a large, heavy skillet, stirring to crumble. Drain and place in a bowl; toss with 2 tablespoons lime juice and salt. Set this aside. Heat olive oil in skillet over medium-high heat. Add red onion, and saute 3 to 4 minutes or until just tender and beginning to brown. Stir in corn, beans, and pickled jalapenos; add to turkey mixture. Preheat oven to 400 degrees F. Arrange 3 tortillas on bottom of a 13X9- inch baking dish, tearing to fit. Sprinkle 1/3 of cheese over tortillas. Spon 1/3 of bean mizture on cheese, and arrange 1/3 of tomato slices on bean mixture. Repeat layers twice more. Cover with aluminum foil. Bake 20 minutes. Uncover and bake 10 minutes. Let stand 5 minutes before serving. Serve with sour cream and salsa, if desired.
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