Mexican Turkey Casserole

2 tablespoons oil (we use extra-virgin olive oil)
1 pound ground turkey breast
1 tablespoon chili powder
1/2 tablespoon ground cumin
1 onion, chopped
3 cloves garlic, chopped
1/2 bag of baby carrots, sliced into small pieces
1 small zucchini, diced
2 tablespoons of canned diced green chiles (put the rest in a baggie and throw in the freezer for another recipe)
10 oz. frozen corn
1 (15 oz.) can black beans, rinsed and drained
1/2 cup chicken stock
1/4 cup fresh cilantro, chopped
Zest and Juice of 1 lime
12 corn tortillas
1 1/2 cups shredded mexican cheese
2 plum tomatoes, seeded and chopped
1 avocado, removed from skin, pitted and chopped for topping
1 head of lettuce, shredded
Salsa (optional)

Preheat oven to 375*F.

Heat oil in a large skillet or dutch oven over medium-high heat. Add ground turkey and brown for 4 minutes, breaking up as it cooks. Season the meat with chili powder and cumin. Add next six ingredients and cook for 8 more minutes. Next, stir in the chiles, corn, and beans and heat through. Check the seasoning and add more if you like. Stir in the chicken stock and cook for and additional 2 minutes. Take pan off the heat and stir in the cilantro, 1 tsp of the lime zest, and the lime juice.

Put half the mixture in a 13 x 9 baking dish, top with 6 corn tortillas and repeat. Top with shredded cheese and bake 7 to 10 minutes until cheese is melted.

Top each serving with lettuce, tomato and avocado. Put salsa on the table for those who like it spicy.

For more great recipes you can go to the Recipe Swap over at The Grocery Cart Challege.