Tortilla-Chip Casserole

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 ½ pounds whole red peppers or 22 ounces of ready-cut peppers
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• 1 28-ounce can no-salt-added plum tomatoes
• ¼ 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

• Nutritional Information

  • Nutritional analysis per serving (3 servings)

    629 calories; 22 grams fat; 8 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 4 grams polyunsaturated fat; 71 grams carbohydrates; 20 grams dietary fiber; 18 grams sugars; 39 grams protein; 78 milligrams cholesterol; 717 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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3 servings

Preparation

1. Heat oil in a large nonstick skillet and add crumbled ground turkey. Cook over medium heat until turkey has lost its pink color.
2. 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.
3. In food processor, coarsely chop whole peppers, and add to skillet with cumin and coriander. Cook for a couple of minutes to soften peppers.
4. 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.
5. Drain beans and rinse in cold water; grate cheese.
6. 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.

40 minutes