Healthy Mexican! (Mmmmmmm)

I made this yesterday, and have since convinced myself that I need to write a cook book. Ok, yeah, I need like 49 other recipes, but make this and you’ll proooobably agree with me.

Unless you don’t like Mexican food.

In which case, you suck.

Just kidding.

Note: I didn’t use exact measurements, so your own discretion is going to have to suffice. You can’t screw it up, trust me. It will be delicious no matter what turkey to black bean ratio you use. Also, feel free to leave out anything you don’t like. Corn is basically a useless vegetable, so I only threw it in there for some color. I could have definitely lived without it though.

Mexican Turkey & Black Bean Casserole

99% Lean Ground Turkey Breast

Organic Canned Black Beans

1 Green Bell Pepper, chopped

1 red or yellow onion, chopped

Frozen Corn

Fresh Cilantro

Shredded cheese (*Optional, any kind of cheese works)

Cumin, Chili Powder, Black Pepper

Extra Virgin Olive Oil

Organic Blue Corn Tortilla Chips

Jar of preservative-free salsa, or fresh salsa

1. Brown your ground turkey breast in a skillet. Season with cumin, chili powder, and black pepper. Transfer to a glass baking dish.

2. In the same skillet, add a little olive oil and saute your peppers and onions. Once cooked, add them to the turkey in your baking dish.

3. Drain the can of black beans and add the beans to the baking dish with all the rest of the Mexican goodness.

4. Microwave your corn for a few seconds to un-freeze it, then add it to the dish.

5. Tear off some cilantro leaves and toss them in, too. Gently mix everything around.

6. Lightly cover the top with cheese, or don’t, whatever you like.

7. Bake at 350 for approximately 10-15 minutes. It melts the cheese, warms everything back up to the same temperature, and melds the flavors a little more.

8. Eat it like chip dip, or add salsa and eat it with a fork.

This is an awesome one-dish meal that reheats nicely and, let me tell you, tastes even better the second day.