Ingredients: |
Ingredients: Cooking spray 1 1/2 cups canned tomato sauce 1/3 cup chili powder (such as Gebhardt®) 1/2 cup water, or as needed 1 1/2 pounds ground turkey 1 1/2 cups chopped onion 2 (1 oz) packages taco seasoning mix, divided 2/3 cup water 16 (5") corn tortillas, cut in half 3 cups shredded sharp Cheddar cheese 3 cups shredded Monterey Jack cheese 1 1/2 (10 oz) bags shredded iceberg lettuce 2 cups chopped fresh tomatoes
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Directions: |
Directions:Preheat oven to 425º. Spray a 3-quart casserole dish with cooking spray. Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside. Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat. To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture. Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes. |