TORTILLA-CHIP CASSEROLE

Tortilla-Chip Casserole image

Provided by Marian Burros

Categories dinner, easy, weekday, casseroles, main course

Time 40m

Yield 3 servings

Number Of Ingredients 14

Previous Next

Ingredients

1 teaspoon olive oil
8 ounces ground turkey breast
1 jalapeno, or to taste
1 large clove garlic
12 ounces whole onion or 11 ounces ready-cut onion
1 1/2 pounds whole red peppers or 22 ounces of ready-cut peppers
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 28-ounce can no-salt-added plum tomatoes
1/4 teaspoon salt
Freshly ground pepper to taste
1 16-ounce can low-sodium black beans
3 ounces reduced-fat sharp cheddar cheese
24 no-oil, no-salt tortilla chips

Steps:

Heat oil in a large nonstick skillet and add crumbled ground turkey. Cook over medium heat until turkey has lost its pink color.
Meanwhile, trim and split jalapeno. With food processor on, put garlic and jalapeno through feed tube, and mince. Cut up whole onion into eighths, and add to food processor. Chop coarsely by pulsing. Add to turkey, and continue cooking.
In food processor, coarsely chop whole peppers, and add to skillet with cumin and coriander. Cook for a couple of minutes to soften peppers.
Drain tomatoes well, crush whole tomatoes with hands, and add to skillet along with salt, if desired, and pepper. Cook about 5 minutes over high heat to reduce liquid.
Drain beans and rinse in cold water; grate cheese.
Remove skillet from heat and spoon out turkey mixture. Arrange beans on skillet bottom; top with a layer of chips, then turkey mixture, then cheese; cover skillet and cook over low heat for 3 or 4 minutes, until cheese melts and mixture is heated.

Nutrition Facts : @context http, Calories 661, UnsaturatedFat 12 grams, Carbohydrate 76 grams, Fat 23 grams, Fiber 22 grams, Protein 40 grams, SaturatedFat 8 grams, Sodium 721 milligrams, Sugar 22 grams, TransFat 0 grams