Taco Bake
 
Makes 6 servings
Ingredients
  • ½ pound great Northern beans, soaked overnight
  • 8 cups water
  • 2 teaspoon kosher salt, divided
  • 1 teaspoon ground cumin
  • 1 tablespoon olive oil
  • 1½ pounds ground turkey
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 2 (1-ounce) packages taco seasoning
  • 1 (10.5-ounce) can cream of chicken soup
  • 1 (10.5-ounce) can cream of mushroom soup
  • 2 (4-ounce) cans chopped green chiles, undrained
  • 1 cup roasted salsa verde
  • ¼ cup chopped fresh cilantro
  • 12 street corn tortillas, quartered
  • 2 cups shredded sharp Cheddar cheese
  • Hot sauce and lime wedges, to serve
  • Garnish: chopped red onion, fresh cilantro
Instructions
  1. Drain beans, and place in a large Dutch oven. Add 8 cups water, 1 teaspoon salt, and cumin. Bring to a boil; reduce heat to medium-low, and let simmer until beans are tender, 1 hour to 1 hour and 30 minutes. Drain.
  2. Preheat oven to 350°.
  3. In a 12-inch enamel-coated cast-iron braiser, add oil, turkey, and remaining 1 teaspoon salt. Cook and crumble until almost browned. Add onion, bell pepper, and garlic; cook over medium heat until vegetables are tender.
  4. In a large bowl, add turkey mixture; stir in cooked beans, taco seasoning, soups, chiles, salsa, and cilantro.
  5. In the braiser, layer half the turkey mixture, half the tortillas, and half the cheese. Repeat layers, ending with cheese. Cover with foil, and bake for 30 minutes. Uncover, and bake until bubbly, about 10 minutes more. Serve with hot sauce and lime wedges. Garnish with red onion and cilantro, if desired.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/taco-bake/