Crushed Tortilla Chip Casserole
Makes 8 Servings
Ingredients
- 1 tablespoon canola oil
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 1 pound lean ground turkey breast or ground chicken
- 1 ½ cups frozen corn kernels, thawed
- One 15-ounce can refried beans
- One 15-ounce can all-natural enchilada sauce (we like mild)
- One 8-ounce can tomato sauce
- 3 cups baked corn tortilla chips, coarsely crushed, divided (about 8 ounces)
- 1 cup preshredded reduced-fat Cheddar cheese (4 ounces)
Directions
- Heat the oil in a nonstick skillet or Dutch oven over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 7 minutes. Stir in the garlic and cook for 1 additional minute.
- Add the ground chicken or turkey and cook, breaking up the large pieces, until the meat is no longer pink, about 5 minutes. Drain any excess fat.
- With the heat still on, add the corn kernels, refried beans, enchilada sauce, and tomato sauce and stir until combined (you can use a whisk or a spoon to get all the ingredients nice and combined).
- Preheat the oven to 350F. Spread 1 ½ cups of the crushed tortilla chips in the bottom of a 9 x 13-inch baking pan or dish. Pour the meat/bean mixture over the chips. Top evenly with the grated cheese and the remaining crushed chips. Bake uncovered until the cheese melts and the casserole is heated through, about 15 minutes.