Tex Mex Turkey Casserole

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Tex Mex Turkey Casserole 

1 tablespoon butter
1 tablespoon all-purpose flour
1 8-ounce can of tomato sauce
3/4 cup chicken stock
1 tablespoon hot Mexican chili powder
1 tablespoon cumin
1 teaspoon coriander
1 teaspoon dried Mexican oregano
1 15-ounce black beans, rinsed and drained
1 15-ounce pinto beans, rinsed and drained
1 medium red bell pepper, seeded and chopped
1 4-ounce can of diced green chile peppers, undrained
1 medium onion, chopped
1 tablespoon olive oil
1 package (1 1/4 pounds) ground turkey
Salt and cracked black pepper
9 corn tortillas
2 cups shredded cheddar/jack cheese

Suggested toppings:
Lettuce, chopped
Tomatoes, chopped
Green onions, chopped
Non fat Greek yogurt (or sour cream)
Avocado, diced

Preheat over to 350 degrees F.

Spray a 2 quart baking dish with non stick spray and set aside.

Melt the butter in a small sauce pan over medium heat. Whisk in the flour completely and cook for about a minute to cook off the raw flour taste. Whisk in the chicken stock, tomato sauce, chili powder, cumin, coriander, and oregano. Cook until bubbly and thick. Set aside.

In a medium bowl, combine the black beans, pinto beans, red bell pepper, green chile peppers and their juice, and the onions.

Heat the olive oil in a medium skillet over medium-high heat. Add the ground turkey, breaking it up with a wooden spoon. Season with salt and pepper and cook until no pink remains.

Spread 1/3 cup of the sauce on the bottom of the baking dish. Top with 3 tortillas, 1/3 of the bean mixture, 1/3 of the ground turkey, 1/3 of the sauce, and 2/3 cup of the shredded cheese. Repeat layers with the remaining tortillas, bean mixture, ground turkey, and sauce. Reserve 2/3 cup of the shredded cheese

Bake uncovered for 35 minutes. Top with the remaining shredded cheese. Bake an additional 10 minutes, or until the cheese is melted.

Top with the the suggested toppings if desired.

Serves 6

ENJOY!