Turkey Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 10 |
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Every time I make this for guests, I end up sharing my recipe!Debra Martin of Belleville, Michigan Ingredients:
1 pound lean ground turkey |
1 medium green pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
2 cans (15 ounces each) black beans, rinsed and drained |
1 jar (16 ounces) salsa |
1 can (15 ounces) tomato sauce |
1 can (14-1/2 ounces) mexican stewed tomatoes |
1 teaspoon each onion powder, garlic powder and ground cumin |
12 corn tortillas (6 inches) |
2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided |
Directions:
1. In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
2. Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
3. Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.
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