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Prep Time: 20 Minutes Cook Time: 50 Minutes |
Ready In: 70 Minutes Servings: 6 |
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This is so easy a beginner can make it. I use a round casserole and use more tortillas then the recipe calls for. I cut them in half and just fit them together. I use 6 or 7. Just use your judgement. Enjoy! Ingredients:
1 cup green bell pepper, chopped |
1 tablespoon olive oil |
1 lb lean ground turkey |
2 teaspoons cumin |
1 (14 1/2 ounce) can tomatoes with onion and garlic, diced |
1/2 cup enchilada sauce |
1 (4 ounce) can chopped green chilies |
1 cup frozen corn |
3/4 cup pitted black olives, sliced |
4 (8 inch) corn tortillas or 4 (8 inch) flour tortillas |
1 (8 ounce) bag four cheese mexican blend cheese, shredded |
sour cream |
shredded lettuce |
additional sliced black olives |
Directions:
1. Have ready a round 3-qt. glass baking dish(casserole).
2. Heat oil in a large, deep heavy-bottomed skillet over medium heat. Add bell pepper and saute' 3-4 minutes. Add turkey and cook, breaking up chunks with a wooden spoon, 5 minutes or until meat is no longer pink. Sprinkle with cumin; add tomatoes, enchilada sauce and chopped green chiles.
3. Stir until simmering, then simmer 10 minutes to develop flavors. Remove from heat and stir in corn and olives.
4. Heat oven to 350°F.
5. To assemble: Line bottom of baking dish with 2 tortillas. Top with half the filling and about 1/3 the cheese. Top with another tortilla, the remaining filling, half the remaining cheese, then the remaining tortilla.
6. Cover with lid or foil and bake 30 minutes. Uncover, sprinkle with the remaining cheese and bake 10 minutes longer until cheese melts and filling bubbles. Let stand 5-10 minutes before cutting in wedges. Serve with Accompaniments.
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