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Turkey Enchilada Casserole Recipe

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This recipe for Turkey Enchilada Casserole, by , is from Kalous Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Dee (Kaiser) Selman

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. lean ground turkey
1 medium green pepper, chopped
3 garlic cloves, minced
2 cans (15 oz each) black beans, rinsed and drained
1 jar (16 oz) salsa
1 can (15 oz) tomato sauce
1 can (14.5 oz) Mexican stewed tomatoes
1 tsp each onion powder, garlic powder and cumin
12 corn tortillas (6 inches)
2 cups shredded reduced-fat cheddar cheese, divided

Directions:
Directions:
In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes. Preheat oven to 350. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce. Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

 

 

 

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