Crockpot Taco Casserole

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  2 tsp Olive oil

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

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  1 lbs Ground Turkey, 93% Lean

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

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  1 Yellow Onion(110g)
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  1 Bell Pepper(119g)
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  1.5 tsp 1 1/2 teaspoons kosher salt
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  0.5 tsp 1/2 teaspoon ground black pepper
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  2 tbsp Chili powder
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  1 tbsp Cumin, Ground
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  0.1 tsp Cayenne Pepper, Ground
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  15 oz Beans, Black, Canned, Drained
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  15 oz Beans, Pinto, Canned, Drained
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  2 can Canned Diced Tomatoes
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  1 cup Carrots
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  6 Tortilla, Flour, Regular, Shelf Stable(270g)
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  2 cup Mexican Blend Cheese

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 and transfer the mixture to your slow cooker.
4. 4Cover the slow cooker and cook on low for 4–6 hours, stirring once halfway through, until the carrots are tender and flavors have melded.
5. 5Lightly 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. Repeat 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. Remove 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.
7. 7Let cool for 5 minutes. Divide evenly into 8 airtight containers while hot. Cool to room temperature before sealing and refrigerating.