Tex Mex Turkey Casserole

• 1 1/4 lbs uncooked ground turkey
• 1 1/4 ounces mccormick tex mex chili seasoning mix
• 15 ounces s&w low sodium black beans, rinsed and drained
• 11 ounces Green Giant Mexicorn, drained
• 10 3/4 ounces Campbell's creamy ranchero tomato soup
• 4 ounces la victoria diced green chili peppers, drained
• 1 cup tostitos tortilla chips, crushed
• 1 cup kraft shredded Mexican blend cheese
• 1/3 cup early california sliced black olives, drained
• 1/3 cup jalapeno pepper, slices drained (Ortega)
• knudsen sour cream (optional)
• salsa (optional)

1. Preheat oven to 350.
2. In a large skillet, over medium-high heat, cook and stir turkey with chili seasoning mix until turkey is browned, breaking up clumps. Drain off fat; stir in beans, mexicorn, soup, and green chile peppers. Divide mixture among six 8-ounce casseroles.
3. Cover with crushed tortilla chips and cheese. Sprinkle with olives and jalapeno pepper slices.
4. Bake in preheated oven about 30 minutes or until hot.
5. Serve with sour cream and salsa if using.

ground turkey, chili seasoning mix, black beans, mexicorn, tomato soup, victoria, tostitos tortilla chips, blend cheese, black olives, jalapeno pepper, knudsen sour cream, salsa

Taken from www.food.com/recipe/tex-mex-turkey-casserole-368340 (may not work)