Taco Bake
Serves: 6
 
Ingredients
  • 1⁄2 pound dried great Northern beans
  • 8 cups water
  • 2 teaspoons kosher salt, divided
  • 1 teaspoon ground cumin
  • 1 1⁄2 pounds ground turkey
  • 1 tablespoon olive oil
  • 1 medium yellow onion, chopped
  • 1 medium green bell pepper, chopped
  • 3 cloves garlic, chopped
  • 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
  • 1 cup roasted salsa verde
  • 1⁄4 cup chopped fresh cilantro
  • 2 (1-ounce) packages taco seasoning
  • 12 street taco corn tortillas, quartered
  • 2 cups shredded sharp Cheddar cheese
  • Hot sauce and lime wedges, to serve
  • Garnish: chopped red onion, fresh cilantro
Instructions
  1. In a large Dutch oven, place beans. Add 8 cups water, 1 teaspoon salt, and cumin. Bring to a boil; reduce heat to medium-low, and simmer until beans are tender, 1 to 1 1⁄2 hours. Drain.
  2. Preheat oven to 350°.
  3. In a 12-inch enamel-coated cast-iron braiser, cook turkey, oil, and remaining 1 teaspoon salt over medium-high heat, breaking up meat with a wooden spoon, until crumbled and almost browned. Add yellow onion, bell pepper, and garlic; cook over medium heat, stirring frequently, until vegetables are tender.
  4. In a large bowl, add turkey mixture; stir in cooked beans, soups, chiles, salsa, cilantro, and taco seasoning.
  5. In braiser, layer half of turkey mixture, half of tortillas, and half of cheese. Repeat layers, ending with cheese. Cover with foil.
  6. 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.
Notes
Time-Saving Tip: Prepare this recipe through step 3 to get it on the table even faster.
Recipe by Paula Deen Magazine at https://pauladeenmagazine.com/taco-bake/