The Little Cook's Enchilada Casserole

We went bulk grocery shopping, taking advantage of the case lot sales about a month ago, and the rest is history! This casserole may feature tortilla chips on top rather than actual rolled tortillas in the mix, but it's tasty, easy and above all, quick for those evenings when you just don't have time to fix. Plus it offers quite a bit of left-overs - always a bonus in our house.

Little Cook's Enchilada Casserole

• 1/2 lb ground turkey (browned in a couple of tsp of canola or olive oil)
• 2 c cooked rice, white or brown - a great way to use left-over rice!
• 1 chopped onion
• 1 14 oz can of corn (not creamed)
• 1 14 oz of kidney or black beans 
• 1/2 jar of your favorite chunky pasta sauce
• 1 pkg of taco or chili seasoning
• 1/2 to 2/3 pkg sharp cheddar cheese (approximate 1- 1 1/2 cup)
• about 1 c of any flavor of broken tortilla chips (I used some awesome sweet chili chips)

1. Mix together ingredients, from the browned turkey to the taco seasoning. If you like, you can stir half the cheese into the mix. Place in large casserole.
2. Sprinkle with tortilla chips and the remainder of the cheese
3. Bake at 350 degrees for approximately half an hour, until the cheese is melted and bubbly.

Note: It tastes even better the next day and the day after that, as the flavors mellow and blend!