Ingredients

The following ingredients have 8 Servings
  • 1 pound (16 ounces) ground turkey, 93% lean
  • 1 Tablespoon olive oil
  • 1 large onion (chopped (about 1-1/2 cups))
  • 3 cloves garlic (minced)
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon Kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 Tablespoons all-purpose flour
  • 1 Tablespoon tomato paste
  • 16 ounces tomato sauce (2 8-ounce cans)
  • 10 ounce can diced tomatoes with green chilies
  • 3 cups cooked white rice
  • 3 cups (12 ounces) shredded extra sharp Cheddar cheese, divided
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup light sour cream
  • 1 cup crushed tortilla chips
  • 1 Tablespoon corn starch
  • 4.5 ounce can chopped green chilies, drained
  • 12 ounce can evaporated milk
  • 2 Tablespoons thinly sliced green onion tops

Instruction

  • Brown ground turkey in 12-inch nonstick skillet over medium heat, breaking up pieces. Transfer to colander; rinse will with hot water and drain. When cool, break into small pieces by rubbing between hands. Set aside.
  • Heat olive oil over medium heat. Add onion; sauté until tender, about 5 minutes. Add chili powder, cumin, salt, and pepper; cook for 1 minute. Add minced garlic; cook for 30 seconds, or until fragrant. Add browned turkey; stir to combine. Add flour; stir to combine.
  • Whisk together tomato paste and tomato sauce. Add to turkey mixture, along with diced tomatoes and green chilies. Stir to combine. Bring mixture to a boil; reduce heat to medium low. Cover pan and simmer for 45 minutes, or until meat and onions are tender.
  • Remove from heat. Add rice, 1/2 cup Cheddar cheese, Monterey Jack cheese, and sour cream; stir to combine. If mixture seems too thick add 1/3 to 1/2 cup water.
  • Preheat oven to 375° F.
  • Transfer meat mixture to 9 x 13-inch casserole dish. Sprinkle on 1/2 cup Cheddar cheese and crushed tortilla chips.
  • Bake in preheated oven for 30 minutes, or until bubbly and top is golden brown.
  • Meanwhile, make the nacho cheese sauce. Combine remaining 2 cups of Cheddar cheese and corn starch in a small saucepan. Add drained chopped green chilies and evaporated milk. Whisk over medium heat until cheese melts, and mixture thickens. Keep warm.
  • Remove casserole from oven, garnish with sliced green onions. Pour nacho cheese sauce over casserole and serve.
  • Yield: 6 to 8 servings.