Staring at a package of ground turkey breast, I was pretty uninspired...until I remembered reading about a chicken and black bean casserole Jenny recently posted on her blog, Picky Palate. I love food bloggers! I changed things up a pretty good bit and loved the results.
Time: 45 minutes
Yield: 8 servings
- 1 TBSP canola oil
- 1 ½ cup chopped red onion
- 1 ¼ lb. ground turkey breast
- 2 TBSP taco seasoning
- 3 cups green enchilada sauce, medium heat
- 15 oz. can black beans, rinsed and drained
- 3 cups cooked brown rice
- 1 cup light sour cream
- Salt and pepper to taste
- 1 cup low fat grated 4 cheese Mexican cheese (more if you want it really cheesy)
- Cooking spray
- Hot sauce (optional)
- Preheat oven to 375 degrees.
- Heat the canola oil over medium high heat in a large skillet.
- Add onions and brown.
- Push onions to side of pan, add turkey and taco seasoning and stir occasionally until turkey is cooked.
- Remove from heat and stir in the enchilada sauce, black beans, rice, and sour cream.
- Taste and adjust seasoning with salt, pepper, and hot sauce if using (I didn't).
- Spray a casserole dish with cooking spray.
- Pour mixture into casserole dish and top with grated cheese.
- Bake for 25 minutes or until bubbly and cheese is melted.
Wow, the enchilada sauce with its little hint of heat and the taco seasoning really made this dish full of flavor. It reheats nicely (about 1 1/2 minutes on 80% power in the microwave). We loved it and left overs got rave reviews from my son and friends who were here visiting. Thanks Jenny for the inspiration!