1 can no salt added red beans of choice, blended in food processor
1½ cups unsalted corn tortilla chips
1½ cups enchilada sauce
1 cup shredded cheese of choice
For the Enchilada Sauce:
3 tbsp Canola Oil
1 tbsp corn starch
¼ cup chili powder
2 cups low sodium chicken broth
1-10 oz can tomato paste
1 tsp dried oregano
1 tsp ground cumin
Instructions
Prepare your sauce by adding oil and corn starch to a medium stovetop pan, whisk and heat for 1 minute, then add all other ingredients, stir, and simmer for about 15 minutes.
Cook ground turkey until almost done.
Add 1 cup enchilada sauce to turkey and simmer until turkey is cooked thoroughly.
Crush ½ of the tortilla chips and cover the bottom of a 9x9 baking dish.
Cover the crushed chips with the turkey mixture.
Cover with corn.
Cover with bean mixture.
Crush the remaining ½ of the tortilla chips and sprinkle on top.
Cover with cheese of choice (we use Monterrey Jack).
Pour the remaining enchilada sauce evenly on top.
Cover and cook in a 425º preheated oven for about 30 minutes, until cheese is evenly melted.
Recipe by SoFabFood at https://sofabfood.com/lower-sodium-taco-casserole/