Good Eats: Tex-Mex Turkey Casserole

Another Sunday, another Good Eats post, another recipe from good ol' Sandra Lee. Have I mentioned how much we've enjoyed sampling the recipes from her slow cooker cookbooks?

We tried out this casserole two weeks ago. It was the perfect meal to eat as we sat in front of the T.V. watching playoff football. Like any good casserole, it was easy to make, too! Enjoy!

Recipe for: Tex-Mex Turkey Casserole
From: Sandra Lee Semi-Homemade Slow Cooker Recipes

Ingredients:
1 1/4 lbs. uncooked ground turkey
1 packet (1.25 oz.) Tex-Mex chili seasoning mix, McCormick
1 can (15 oz.) low-sodium black beans, rinsed and drained
1 can (11 oz.) mexicorn, Green Giant
1 can (10.75 oz.) condensed creamy ranchero tomato soup (*)
1 can (4 oz.) diced green chile peppers, drained
1 cup crushed tortilla chips
1 cup shredded Mexican cheese
1/3 cup sliced black olives, drained
1/3 cup jalapeno chile pepper slices, drained
Sour cream
Salsa

Directions:
1. Preheat oven to 350 degrees.
2. In a large skillet, over medium-high heat, cook and stir turkey with chili seasoning mix until turkey is browned, breaking up clumps. Drain off fat; stir in beans, mexicorn, soup, and green chile peppers. Spoon the mixture into a 2-quart casserole.
3. Cover with crushed tortilla chips and cheese. Sprinkle with olives and jalapeno pepper slices.
4. Bake in preheated oven about 45 to 50 minutes or until hot.
5. Serve with sour cream and salsa.

*The one gripe that I have about Sandra Lee's recipes is that they occasionally call for ingredients that have been discontinued by their manufacturers. Such is the case with the creamy ranchero tomato soup that was made by Campbell's. To substitute, I used a can of tomato soup, 1 tablespoon whole milk, and 2 tablespoons salsa ranchera.