Casseroles check all of the boxes—they're easy, delicious, and make for great leftovers. This weeknight staple works for breakfast, lunch, or dinner, and can use mac 'n cheese, tater tots, or rice. The allure comes from utilizing whatever your fridge or pantry has in store. This Southwest take on a Midwest classic is a fun way to kick up the heat on the proverbial “hotdish.”

This is an excellent way to turn a single turkey breast or leg into a meal that feeds the whole family. Pulled turkey legs from the pressure cooker work particularly well, as do grilled breasts.

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1. Lightly salt and pepper a turkey breast and grill on medium heat until the internal temp reaches about 150 degrees. Cool and dice into ½-inch cubes. Preheat the oven to 425°F.
2. Combine 8 ounces of queso blanco with half of the muenster (8 ounces), ¾ cup milk, salt, pepper, and garlic in a small saucepan. Place on medium heat until melted, adding more milk if needed to thin to a queso consistency.
3. In a large mixing bowl, combine cooked turkey, beans, corn, rice, and green chile. Pour into queso mixture and mix gently until combined. Be careful not to overmix and mash beans. Once mixed, place into a casserole dish and spread out. Top with the remaining 8 ounces of grated muenster.
4. Place into a 425°F oven for about 20 minutes or until the muenster is nicely melted and slightly browned.
5. Slice up a few corn tortillas into small squares or strips. Shallow fry on medium heat until crispy. This will add a nice texture contrast to the casserole.
6. Top casserole with corn tortilla strips and sliced green onions, and serve.