Ingredients:

For the Casserole:

2-3 tablespoons olive oil

1 lb lean ground turkey

3/4 cup red onion, chopped

1/2 cup jalapeños, seeded and chopped

1/2 cup red bell peppers, chopped

1 1/2 packs taco seasoning

1 tablespoon water (add to ground turkey after seasoning it)

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon dry onion flakes

1 cup black beans

1 8 oz bag Mexican shepherd cheese

1 8 oz bag white cheddar cheese or mozzarella cheese

1 bag yellow corn tortillas (layer count is up to you)

For the Sauce:

1 14 oz can fire-roasted tomatoes

1 cup medium chunky salsa

Toppings:

Sour cream

Pico de Gallo

Cilantro

Instructions:

Prepare the Filling:

Preheat your oven to 375°F (190°C).

In a large skillet, heat 2-3 tablespoons of olive oil over medium heat.

Add the lean ground turkey and cook until browned.

Add the chopped red onion, jalapeños, and red bell peppers to the skillet.

Sauté until the vegetables are soft.

Sprinkle the taco seasoning over the turkey and vegetables, then add 1 tablespoon of water.

Mix well.

Add the onion powder, garlic powder, and dry onion flakes. Stir to combine.

Add the black beans and cook until everything is heated through.

Prepare the Sauce:

In a blender or food processor, combine the fire-roasted tomatoes and chunky salsa.

Blend until smooth.

Assemble the Casserole:

In a large baking dish, spread a thin layer of the tomato-salsa sauce on the bottom.

Add a layer of yellow corn tortillas over the sauce.

Spread a layer of the turkey mixture over the tortillas.

Sprinkle a layer of Mexican shepherd cheese and white cheddar or mozzarella cheese over the turkey mixture.

Repeat the layers until all the ingredients are used, finishing with a layer of cheese on top.

Bake:

Bake the casserole in the preheated oven for 30 minutes, uncovered, on the middle rack, until the cheese is melted and bubbly.

Serve:

Remove the casserole from the oven and let it cool slightly.

Top with sour cream, Pico de Gallo, and cilantro as desired.