Crockpot Taco Casserole

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Ground Turkey, 99% Lean(454g)

  Usually near ground turkey in the meat section. Check fat % on label.

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  Yellow Onion
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  Bell Pepper
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  1 1/2 teaspoons kosher salt
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  1/2 teaspoon ground black pepper
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  Chili powder(30g)
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  Cumin, Ground(15g)
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  Cayenne Pepper, Ground(1g)
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  Beans, Black, Canned, Drained(425g)
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  Beans, Pinto, Canned, Drained(425g)
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  Canned Diced Tomatoes
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  Carrots(240g)
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  Tortilla, Flour, Regular, Shelf Stable(180g)
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  Mexican Blend Cheese(480g)

Instructions

1. 1Heat the olive oil in a large skillet over medium-high heat until shimmering, about 1–2 minutes. Add the ground turkey, onion, and bell pepper. Cook for 8–10 minutes, breaking up the meat with a spoon, until the turkey is no longer pink and excess liquid has mostly evaporated.
2. 2Add the chili powder, ground cumin, and cayenne pepper to the skillet. Cook over medium-high heat for 30 seconds until fragrant, stirring constantly.
3. 3Stir in the black beans, pinto beans, diced tomatoes with their juices, and carrots. Cook over medium heat for 5–7 minutes, stirring occasionally, until the tomatoes break down and most of the liquid reduces. Taste and adjust seasoning as needed. Remove from heat.
4. 4Lightly coat a 9×13-inch baking dish with olive oil. Spread 1½ cups of the turkey-bean mixture evenly on the bottom. Layer 2 flour tortillas over the beans, overlapping as needed. Sprinkle ½ cup of the Mexican blend cheese over the tortillas.
5. 5Repeat the layering: 1½ cups turkey-bean mixture, 2 tortillas, ½ cup cheese, 1½ cups turkey-bean mixture, 2 tortillas, then the remaining turkey-bean mixture. Reserve the final ½ cup cheese for topping.
6. 6Cover the baking dish with foil and bake at 350°F for 25–30 minutes until heated through.
7. 7Remove foil, sprinkle the reserved ½ cup cheese over the top, and bake uncovered at 350°F for 5–7 minutes until the cheese melts and is bubbly.
8. 8Divide evenly into 8 portions while hot and transfer to airtight containers. Cool to room temperature before sealing and refrigerating.