- Ingredients
- 6 cups (1.5 L) chopped, cooked Canadian Turkey
- 1 26 oz. (796 mL) can Tomatoes, puréed
- 3 large cloves Garlic, minced
- 1 large Onion, diced
- 1 medium Green Bell Pepper, diced
- 1 Jalapeno Pepper, seeded and diced finely
- 1/2 cup (125 mL) medium or spicy Salsa
- 1 Tbsp (15 mL) Chili Powder
- 2 tsp (10 mL) ground Cumin
- 1½ tsp (7 mL) Oregano
- ½ tsp (2 mL) Cinnamon
- 1 ½ tsp (7 mL) Salt
- 1 Tbsp (15 mL) Dijon Mustard
- 1 14 oz. (398 mL) can Refried Beans
- 1 14 oz. (398 mL) can sliced, pitted Black Olives
- 1 ¼ cups (310 mL) grated low-fat Cheddar cheese
- ¼ cup (60 mL) crumbled Taco or Nacho Chips
- Directions
- In a large sauce pan, sauté onions, garlic and green bell pepper until tender. Add all dried spices and sauté for 2 minutes more. Add canned tomatoes, jalapeno peppers, black olives, Dijon mustard and salsa. Simmer covered for 5 minutes. Add turkey meat and simmer for another 20 minutes. Spray a medium-sized casserole dish with cooking spray and add half of the turkey mixture to the bottom of the casserole. Spread refried beans over top, then half of the grated cheese. Add the remainder of the turkey mixture and spread evenly. Top with the remainder of grated cheese and finish with an even layer of crumbled taco chips. Cover and bake at 375ºF (190ºC) for 25 minutes. Uncover and bake another 10 minutes until bubbly and crisp.
Serve with sour cream, chopped green onion and guacamole.
- Tip
- You can substitute ground turkey for the chopped turkey the recipe calls for. Simply cook the ground turkey thoroughly and drain.
