Quick, delicious use of leftover turkey!
Mexican Turkey
Casserole
- 2 cups Honeysuckle White
Whole Turkey, cooked, cubed
10 corn tortillas
2 (14 1/2-ounce) cans Mexican-style stewed tomatoes
1 can green chiles, cut in strips
1 cup frozen corn
1/2 cup diced onion
1 (15-ounce) can black beans, drained
1/2 teaspoon cumin powder
1/4 teaspoon chili powder
2 cups shredded cheddar cheese
- Place 6 corn tortillas
in oiled casserole dish. Place remaining ingredients on top of
tortillas. Cut the remaining 4 tortillas in strips and place
on top of casserole and top with cheddar cheese. Cover with foil
and bake for 25 minutes at 400°F.
Makes 6 servings.
Nutrition Facts
Amount Per Serving
Calories: 671
Calories from fat: 364
Total fat: 40 gm
Saturated fat: 15 gm
Cholesterol: 114 mg
Sodium: 623 mg
Carbohydrate: 47 gm
Protein: 32 gm
Recipe provided courtesy
of Honeysuckle White, a division of Cargill, Incorporated. Used
with permission.
