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Mexican Casserole

Ingredients

15 oz. canned kidney beans

2 c. pepper jack cheese

1 c. fresh made salsa

1/4 c. black olives

1 med. tomato

4 sprouted whole grain tortilla

1 green onion

1 lbs. ground turkey

1 tbsp. chili powder

1/4 tsp. onion powder

1/4 tsp. cayenne pepper

1/4 tsp. dried oregano

1/2 tsp. paprika

2 tsp. ground cumin

1 tsp. sea salt

Directions

Brown ground turkey (you could also use ground beef, chicken, buffalo, etc) in a large skillet; drain. Add seasonings. Heat beans in a medium sauce pan over medium heat until hot. Stir in 1 cup of cheese and 1 cup of salsa. Stir until combined.

Bake wraps in a 350°F for 3-5 minutes. Crush the baked wraps up and scatter them on the bottom of an 8x8 casserole dish. Pour the bean mixture over the chips in the casserole dish. Add taco meat on top of the bean mixture. Sprinkle the remaining 1 cup of cheese on top of the taco meat. Sprinkle green onions and sliced black olives over the cheese.

Bake in the oven at 375°F until the cheese has melted and the casserole is heated through. Take out of the oven and sprinkle with chopped tomatoes.