The Amazing Mirvana

Travels, and makes stuff.

Turkey Transformation

If you haven’t used up all your turkey leftovers by now…well you should probably just chuck ’em because you shouldn’t keep turkey longer than four days in the fridge, but anyway, here’s how I used mine. I was inspired by two separate recipes that I merged together: one for “turkey nachos” and the other for “chile-quiles casserole.” With that, I give you:

Turkey Nacho Casserole
by Mirvana

1 15 oz. can black beans, rinsed and drained
1 large red pepper, diced
1 small bunch of green onions (scallions), diced
1 sm. can of whole kernel corn, drained
Juice of 1 lime, divided
1 t. chili powder, divided
1 t. ground cumin, divided
Salt and pepper
1-2 c. leftover cooked shredded turkey or tofurkey
About 20 corn tortilla chips (or enough to cover bottom of 9×13 pan; I used Guiltless Gourmet chips)
1 c. shredded jack cheese
4 eggs or 1 c. eggbeaters
1 c. milk or soy milk

In large bowl, combine black beans, red pepper, scallions, corn, half the lime juice, half the chili powder, half the cumin, and salt and pepper to taste (btw, this bean salad makes a great side dish all by itself). Toss to coat and set aside. In another bowl, combine the turkey, remaining lime juice, chili powder, cumin, salt and pepper, and toss to coat. Cover the bottom of a 9×13 inch casserole dish with the chips. Layer on the turkey mixture, then the bean mixture, then the cheese. In another bowl, beat the eggs and milk together and pour over casserole. Bake at 450 degrees F for about 30 minutes, or until casserole is firm. Makes about six side-dish size servings or about four entree-size servings.


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