Mexican Casserole

3 corn tortillas
1 can refried beans (pinto or black)  or 2 cups homemade
7 oz green salsa
6 oz cooked turkey (sub peppers if vegetarian, can always use pork, beef or chorizo)
½ tsp Expote
½ tsp Chipotle Powder (use less if you don’t like spicy hot foods)
½ tsp Aleppo chili powder (can use any chili powder you like)
Top with cheese if you want after you take out of the oven, replace lid and it will melt.  Cheddar, Monterey Jack, and Colby are good choices, vegan cheese works well too.

Layer in small round crock or whatever you have to put into the oven.
1/3 Salsa
1 Corn tortilla
½ Beans
½ Turkey or peppers
Sprinkle ½ spice mix
1/3 Salsa
1 Corn tortilla
½ beans
½ turkey or peppers
Sprinkle rest of spice mix
1/3 Salsa
1 Corn tortilla

Cover and bake at 350 degrees for 30 min or more.  You want to see it bubble when you lift the lid.

Serves 2

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