Gringo Nacho Casserole

I got creative again. I was a little late with dinner tonight and needed to do something quick and easy with stuff I had on hand. The result is this casserole that my guys absolutely loved. My hubbie said it was so awesome he could eat the whole thing by himself. I call it "gringo" because I used mild taco seasoning and that's the spiciest thing in this dish. I call it "nacho" because of the tortilla chips and cheese. There were no leftovers. :-)

Gringo Nacho Casserole
Copyright 2012 Brendilly Bakes, All rights reserved

Yield: 6-8 servings
Prep time: 15-20 mins.
Baking time: 30-35 mins.

1-1/2 lbs. Lean Ground Turkey
1-1/2 teaspoons Kosher Salt
1 teaspoon freshly ground Black Pepper
1 Tablespoon Onion Powder
1 pkg. Mild Taco Seasoning
8 oz. Cream Cheese, softened
1/2 cup Greek Yogurt
1 can Green Beans, drained
1 cup Frozen Peas
1 cup Frozen Corn
3-4 handfuls of Tortilla Chips
1 cup shredded Colby Jack Cheese

1. Preheat oven to 350 degrees F. and spray a 9x13" casserole dish with nonstick cooking spray.
2. In a large skillet over med-hi heat, brown the turkey with the salt, pepper, and onion powder.
3. Once meat is browned, turn off heat and mix in the taco seasoning, incorporating it well into the meat.
4. Add cream cheese and mix until well combined.
5. Add yogurt and vegetables, and mix until well combined.
6. Pour mixture into the casserole dish. Crush tortilla chips over the top, and top the chips with the shredded cheese.
7. Bake 30-35 mins. or until bubbly and slightly browned on top.
8. Remove from oven and serve immediately.



Sour Cream and Guacamole would be great accompaniments, as well as a tossed green salad.