Preheat oven to 325 degrees.

Grease a 9x13 inch baking pan and set aside.

Heat olive oil in a large skillet over medium-high heat.

Add ground turkey to the skillet and cook until browned.

Once turkey is browned, sprinkle taco seasoning over the top of the meat and stir.

Whisk in the flour and broth.

Bring to a boil and then reduce to a simmer. Let cook until liquid begins to reduce and sauce is thickened.

Spread 1/2 of the crushed tortilla chips into the bottom of the baking dish.

Top with 1/2 of the meat mixture followed by 1/2 of the Ricos Gourmet Nacho.

Repeat the steps.

Bake uncovered for 20 minutes.

Freezing directions: If freezing, do not bake. Follow all steps but do not bake. Cover with 2 layers of tin foil. Label and date the casserole and freeze up to 3 months. Defrost overnight in your fridge and bake 30-45 minutes at 325 degrees.