Low Sodium Taco Casserole

• Meat

  • 1 lb Ground turkey, lean

• Produce

  • 1 can Beans, no salt added red
  • 1 can Corn, no salt added
  • 1 tsp Oregano, dried

• Canned Goods

  • 2 cups Chicken broth, low-sodium
  • 1 10 oz can Tomato paste

• Baking & Spices

  • 1/4 cup Chili powder
  • 1 tbsp Flour

• Oils & Vinegars

  • 3 tbsp Canola oil

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1 1/2 cups Corn tortilla chips, unsalted

• Prepared

  • 1 1/2 cups Enchilada sauce

Found on insanityisnotanoption.com

Ingredients

• For the Casserole:
• 1 lb lean ground turkey
• 1 can no salt added corn
• 1 can no salt added red beans of choice, blended in food processor
• 1½ cups unsalted corn tortilla chips
• 1½ cups enchilada sauce
• Enchilada Sauce:
• 3 tbsp Canola Oil
• 1 tbsp flour
• ¼ cup chili powder
• 2 cups low sodium chicken broth
• 10 oz can tomato paste
• 1 tsp dried oregano
• 1 tsp ground cumin

Directions

• Prepare your sauce by adding oil and flour to a medium stovetop pan, heat for 1 minute, then add all other ingredients, stir, and simmer for about 15 minutes.
• Cook ground turkey until almost done.
• Add 1 cup enchilada sauce to turkey and simmer until turkey is cooked thoroughly.
• Crush ½ of the tortilla chips and cover the bottom of a 9x9 baking dish.
• Cover the crushed chips with the turkey mixture.
• Cover with corn.
• Cover with bean mixture.
• Crush the remaining ½ of the tortilla chips and sprinkle on top.
• Cover with cheese of choice (we use Monterrey Jack).
• Pour the remaining enchilada sauce evenly on top.
• Cover and cook in a 425º preheated oven for about 30 minutes, until cheese is evenly melted.