Here's another casserole recipe, perfect for the cooler fall weather that's been arriving. For some reason when I make tacos I feel the need to make rice and a veggie to go with it. Somehow, a casserole counts as a whole meal to me! The ingredient list of this dish is super simple. I ended up prebrowning the turkey in advance knowing that I was making this on a busy day. So when we got home from my daughter's gymnastics class at 6 PM I assembled this quickly, threw it in the oven and let it cook while I gave the kids their showers. We were eating by 7 PM, which is definitely late for us. But this was made during the summer when the kids didn't have camp the next day. My husband and I thought that this dish was tasty but we only gave it 1 thumb up since the kids really weren't fans. And they normally love tacos but I think they disliked it because everything was mixed together and it was hard to pick out what they didn't like.
recipe from KitchenJoy
1/2 lb. ground turkey, browned
1 cup corn
1 cup salsa
1/2 bag corn tortilla chips (or enough to cover pie pan twice when crushed)
1 cup shredded cheddar cheese
1/2 cup sour cream
1 can sliced olives
1. Preheat oven to 350.
2. Mix turkey, corn and salsa.
3. Lightly grease a pie plate or 8 x 8 glass pan. Slightly crush tortilla chips and spread in an even layer, covering bottom of pan. Top with half the meat mixture, followed by half the sour cream, half the cheese and half the olives. Repeat layers. Cover lightly with foil.
4. Bake 30-40 min. or until bubbly and cheese is melted.
Note: this recipe can also be made ahead and frozen! Simply bake 20 to 30 min. more.
Family Rating: 1 thumb up.