Turkey (Or Beef) Enchilada Casserole |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a hearty but healthy meal that is easy to put together. Lean ground turkey and reduced-fat cheese make this a good low-fat casserole. We like tot top ours with Tabasco and low-fat sour cream. Choose your favorite salsa (chunky is my favorite). You could also use beef and Mexican blend cheese for a different dish. Ingredients:
1 lb lean ground turkey or 1 lb extra lean ground beef |
1 medium green pepper, chopped |
1 medium onion, chopped |
3 garlic cloves, minced |
2 (15 ounce) cans black beans, rinsed and drained |
1 (16 ounce) jar salsa |
1 (15 ounce) can tomato sauce |
1 (14 1/2 ounce) can mexican-style tomatoes |
1 teaspoon onion powder |
1 teaspoon garlic powder |
1 teaspoon ground cumin |
12 (6 inch) corn tortillas |
2 cups shredded reduced-fat cheddar cheese, divided |
Directions:
1. In a large saucepan coated with nonstick cooking spray, cook the turkey (or beef), green pepper, onion, and garlic over medium heat until meat is no longer pink.
2. Stir in the beans, salsa, tomato sauce, stewed tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
3. Spread 1 cup meat sauce into a 13x9 inch baking dish coated with nonstick cooking spray. Top with six tortillas, covering the sauce.
4. Spread half of the remaining meat sauce onto tortillas; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
5. Cover and bake at 350 for 20 minutes.
6. Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.
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