Mexican Casserole with Leftover Turkey

Ingredients

• 1 tablespoon vegetable oil
• 1 onion , chopped
• 0.5 teaspoons ground cumin
• salt and ground black pepper to taste
• 2 cans black beans , 15 ounce
• 3 cups shredded cooked turkey
• 2 cups salsa , divided
• 1 can sweet corn , 15 ounce
• 1 cup water
• 1 package taco seasoning mix , 1.25 ounce
• 2 cups cooked rice
• 2 cups shredded Mexican cheese blend , divided
• 3 cups crushed tortilla chips

Instructions

1. 1

   Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and black pepper. Sauté 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. 2

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

3. 3

   Combine remaining 1 cup salsa with cooked rice; spread evenly into the bottom of an ungreased 10x15-inch baking dish. Pour turkey mixture over rice; sprinkle 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Loosely cover dish with aluminum foil.

4. 4

   Bake in the preheated oven for 20 minutes. Remove foil; top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.