Instructions

• Preheat oven to 400°F and lightly grease a 9x13" (or similar) baking dish.
• In a large skillet, heat 1 tablespoon avocado or olive oil over medium-high heat. Add 2 pounds ground turkey and cook, breaking up with a spoon, until no longer pink.
• Add the diced red bell pepper, diced green bell pepper, and diced yellow onion to the turkey. Cook until the vegetables begin to soften, about 5 minutes.
• Stir in 1 tablespoon taco seasoning and a big pinch of salt and ground black pepper. Cook 1 more minute, then remove from heat and set the turkey mixture aside.
• Rinse and drain the 14-ounce can black beans. In a saucepan, combine the 2 cups red salsa, the rinsed/drained black beans, and the 2 handfuls (about 2 ounces) baby spinach. Heat over medium, stirring, until the spinach has wilted and the mixture is warmed through. Remove from heat and set aside.
• In a large bowl, whisk together 8 eggs, 1 teaspoon taco seasoning, 1 tablespoon hot sauce (optional), and a big pinch of salt and ground black pepper until uniform.
• Place a single layer of the 12-ounce bag of corn tortilla chips in the bottom of the prepared baking dish, arranging chips to cover the bottom as closely as possible.
• Assemble the casserole in layers: spread half of the turkey mixture evenly over the chips, then half of the salsa/bean/spinach mixture, then pour half of the egg mixture evenly over the salsa layer. Divide the shredded cheddar into two equal portions and sprinkle half of it over the eggs.
• Repeat the layered sequence with the remaining turkey mixture, remaining salsa mixture, remaining egg mixture, and finish by sprinkling the remaining shredded cheddar on top.
• Bake uncovered on the middle oven rack for 30 minutes, until the casserole is puffy and the eggs are set in the center.
• Let the casserole cool for 10 minutes before slicing.
• Garnish with the chopped scallions (1/3 cup), chopped cilantro (1 bunch), and sliced avocado (1) and drizzle additional hot sauce if desired. Serve.