Optional ingredients for topping and serving: Sour cream, salsa, diced tomatoes, avocado, fresh cilantro, sliced green onions, tortilla chips.
Heat oil in a large sauté pan over medium high heat. Add turkey, onion, and pepper and saute until turkey is cooked through. Add taco seasoning and cook for 1-2 more minutes.
Add meat mixture along with corn, tomatoes, beans, barley, and chicken broth to a 6 quart slow cooker and cook on low for 6-8 hours or until barley is tender and most of water is soaked up into the barley.
Stir in 1 and 1/2 cups of cheese and sprinkle the remaining half cup on top. Cover until melted. Serve with tortilla chips if desired as well as any desired toppings.
1 tablespoon of taco seasoning (as called for in the recipe) yields a pretty mild casserole. If you like it spicier, feel free to bump up the amount you use.