Turkey Enchilada Casserole
Light & Tasty
- try a FREE ISSUE today!
Every time I make this for guests, I end up sharing my recipe!—Debra Martin of Belleville, Michigan
SERVINGS: 10
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 30 min. Bake: 25 min.
Ingredients:
- 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
Directions:
In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper, onion and garlic over medium heat until meat is no longer pink. 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. x 2-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. Yield: 10 servings.