Mexican Casserole

Ingredients

1 (5.25-ounce) can whole green chiles, drained

Cooking spray

1 pound ground turkey breast

1/2 pound ground beef

1 cup chopped onion

2 teaspoons chili powder

1/2 teaspoon ground cumin

1/4 teaspoon cayenne pepper (more to taste)

1/2 teaspoon salt (more/less to taste)

4 garlic cloves, minced

1 (10-ounce) can diced tomatoes and green chiles (Rotel works best)

2 cups frozen whole-kernel corn

1 (16-ounce) can black beans

2 cups (8 ounces) shredded cheddar cheese

1 cup chopped tomato

1/2 cup chopped green onions

Preheat oven to 375°.

Cut green chiles in half lengthwise. Arrange chiles in a single layer in an 8-inch square baking dish coated with cooking spray.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, beef, onion, chili powder, cumin, salt, and garlic; sauté 5 minutes, stirring to crumble. Add cayenne pepper and diced tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chiles. Top with corn and beans. Sprinkle cheese over beans. Bake at 375° for 30 minutes. Let stand 5 minutes; top with chopped tomato and green onions.