Drain black beans.

Finely crush tortilla strips.

Carefully massage rice in bag to break up any clumps. Remove rice from packaging.

In one provided tray, combine 2 tsp. olive oil, rice, beans, corn, and half the garlic salt (reserve remaining for meatloaf). Cover tray with foil.

In a mixing bowl, combine ground turkey, remaining garlic salt, half the tortilla strips (reserve remaining for garnish), half the cheese (reserve remaining for topping), and half the enchilada sauce (reserve remaining for crema) until completely combined. Form meat mixture into four equally-sized, oval-shaped loaves, about 3" in length and 2" by height.

Place meatloaves in second provided tray.

Bake both trays (meatloaves uncovered, rice mixture covered) in hot oven, 15 minutes.

Carefully remove both trays from oven.

Drain excess liquid from meatloaf tray. Tray will be hot! Use caution. Top meatloaves with remaining cheese.

Uncover rice mixture and stir to combine.

Cover both trays with foil.

Bake covered in hot oven until rice mixture is heated through and meatloaves reach a minimum internal temperature of 165 degrees, 8-12 minutes.

While meal bakes, in another mixing bowl, combine sour cream and remaining enchilada sauce. Set aside.

Carefully remove trays from oven.

Stir butter (to taste) into rice mixture until melted and combined.

To serve, top meatloaf with crema and garnish with remaining tortilla strips. Bon appétit!