TURKEY ENCHILADA CASSEROLE
TURKEY ENCHILADA CASSEROLE
Author: Mary Ellen Cole
Ingredients
- 1 lb ground turkey
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 3 garlic cloves, miced
- 2 (15 oz.) cans black beans, rinsed and drained
- 16 oz salsa
- 15 oz tomato sauce
- 14.5 oz Mexican stewed tomatoes
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground cumin
- 12 6" corn tortillas
- 2 c. (8 oz) shredded cheddar cheese, divided
Instructions
- In large saucepan, cook turkey, green pepper, and onion over medium heat until meat is no longer pink.
- Add garlic, and cook 1 minute longer. Drain.
- Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat and simmer uncovered for 10 minutes.
- Preheat oven to 350 degrees. Spread 1 cup of the meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread half the remaining meat sauce on top of the tortillas. Sprinkle 1 cup of cheese evenly. Layer another 6 tortillas, and spread the rest of the meat sauce on top of the tortillas.
- Cover and bake 20 minutes.
- Uncover and sprinkle the remaining cheese evenly. Bake 5-10 minutes longer or until cheese is melted and casserole is bubbly.
- Makes about 10 servings. Can eat plain or serve with tortilla chips.
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