Mexican Casserole With Leftover Turkey

• 1 tablespoon vegetable oil
• 1 onion, chopped
• 1/2 teaspoon ground cumin
• salt and ground black pepper to taste
• 2 (15 ounce) cans black beans, drained and rinsed
• 3 cups shredded cooked turkey
• 2 cups salsa, divided
• 1 (15 ounce) can sweet corn, drained
• 1 cup water
• 1 (1.25 ounce) package taco seasoning mix
• 2 cups cooked rice
• 2 cups shredded Mexican cheese blend, divided
• 3 cups crushed tortilla chips

1. Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
2. Preheat the oven to 350 degrees F (175 degrees C).
3. Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
4. Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

vegetable oil, onion, ground cumin, salt, black beans, turkey, salsa, sweet corn, water, taco seasoning mix, rice, cheese blend, tortilla chips

Taken from www.allrecipes.com/recipe/262266/mexican-casserole-with-leftover-turkey/ (may not work)