Tex-Mex casserole made "skinny"

We celebrated the boss' birthday today with a Tex-Mex themed potluck. We had chili with rice, salad, homemade salsa, cornbread and cupcakes (*drool*). I decided to be ambitious and bring a casserole - and I tried to reduce the fat of the recipe. Here's a link to the original recipe, and below is what I came up with!

Ingredients
1 pound lean ground beef turkey
2 cups salsa
1 (16 ounce) can chili beans black beans, drained and rinsed
3 cups corn tortilla chips, crushed
2 cups fat free sour cream
1/2 cup chopped green onion*
1/2 cup chopped tomato*
2 cups reduced fat shredded cheese

*I cheated with a can of diced tomatoes and onions


Directions
1. In a large skillet over medium-high heat, cook ground turkey until no longer pink. I added some red pepper and salt to taste. Stir in salsa, reduce heat, and simmer 20 minutes, or until liquid is absorbed. Stir in beans, and heat through. If you're worried about the toughness of the black beans, do what I did and boil them separately for a few minutes. 
2. Preheat oven to 350 degrees F (175 degrees C).
3. Spray a 9x13 baking dish with cooking spray. Spread crushed tortilla chips in dish, and then spoon turkey mixture over chips. Spread sour cream over turkey and sprinkle green onion and tomato over the sour cream. Top with cheese.
4. Bake in preheated oven for 30 minutes, or until hot and bubbly.

This was a huge success - people came back for seconds and took home doggy bags. Even my refined palate (hah!) couldn't detect the reduced fat-ness. I made a smaller vegetarian casserole for our receptionist - I just left out the turkey and increased the black beans to compensate. She was very appreciative, and my fellow omnivores enjoyed that version as well.

The best part is that this recipe only requires two "fresh" ingredients - sour cream and cheese. Keep some ground turkey in the freezer and the rest of the stuff in the cupboard, and you can have this complete meal almost any time. Enjoy!