Turkey Enchilada Casserole


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


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.

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.

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.

(A Taste of Home recipe)
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