Ingredients
Scale
- 1.5 lb ground turkey, or ground beef or chicken
- 1–2 Tbsp oil
- 1 medium onion, diced
- 1 can Rotel diced tomatoes with green chillies
- 1 (15 oz) can black beans, rinsed and drained
- 1 (10 oz) can enchilada sauce
- 1 packet taco seasoning
- 1 bag Frito Corn Chips, about 4–6 cups
- 2 oz cream cheese, softened
- 1/2 cup sour cream
- 2 cups shredded Mexican cheese
- 1 jalapeno, optional, half sliced and half diced
- 1 cup shredded lettuce
- 8 cherry tomatoes, halved
- 2 green onions, sliced
- 2 Tbsp diced cilantro
- 1/4 cup sour cream
- 1/4 cup salsa
Instructions
- Preheat your oven to 350 degrees F. Prepare a 9×13 baking dish with non-stick cooking spray and set aside.
- Heat oil in a large skillet over medium-high heat. Add the diced onion and saute for 4-5 minutes. Remove the onions from the skillet and set aside.
- In the same skillet, add the ground turkey and cook until browned, about 5-6 minutes.
- Add the cooked onions back to the skillet along with the Rotel, enchilada sauce, and taco seasoning. Stir everything together and simmer until the liquid has evaporated.
- Turn off the heat. Add the cream cheese and sour cream, stirring until fully combined. Gently fold in the black beans.
- Add half of the corn chips to the bottom of the prepared baking dish. If you prefer smaller chip pieces, crush them in the bag first.
- Spread half of the meat mixture over the chips, then top with 1 cup of shredded cheese.
- Repeat the layers with the remaining chips, the rest of the meat mixture, and the remaining cheese.
- Bake for 15 minutes, until the casserole is heated through and the cheese is fully melted on top.
- Top with sliced green onions and serve with your choice of sour cream, salsa, guacamole, shredded lettuce, cherry tomatoes, jalapeno, or cilantro.
Notes
- You can swap ground turkey for ground beef or ground chicken based on your preference.
- Crush the Frito chips in the bag before layering if you want smaller, more even pieces throughout the casserole.
- Softening the cream cheese before adding it helps it blend into the meat mixture without lumps.
- Add your toppings right before serving to keep the chips from getting soggy.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- You can prep the meat mixture a day ahead and refrigerate it to save time on busy weeknights.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Dinner, Casserole
- Method: Baking
- Cuisine: Mexican-American
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 620 kcal
- Sugar: 5g
- Sodium: 1180mg
- Fat: 34g
- Saturated Fat: 14g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 7g
- Protein: 38g
- Cholesterol: 115mg