- 1 small onion, finely chopped
- 1/2 teaspoon garlic powder
- 1 teaspoon vegetable oil
- 1 pound lean ground turkey
- 1 tablespoon vinegar
- 2 teaspoons chili powder
- 1-1/2 teaspoons dried oregano
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cayenne pepper
- 1 can (15 ounces) black beans, rinsed and drained
- 1 jar (16 ounces) salsa
- 3/4 cup reduced-sodium chicken broth
- 8 fat-free flour tortillas (8 inches)
- 1/2 cup shredded reduced-fat Monterey Jack cheese
- 1/3 cup reduced-fat sour cream
- In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350° for 25 minutes or until bubbly. Top servings with sour cream. Yield: 8 servings.
Originally published as Zippy Turkey Tortilla Bake in Quick Cooking March/April 1999, p17
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Reviewed Jan. 14, 2012
I make this every time ground turkey is on sale. It's fine to use the whole 20 oz package of turkey. We really like the mixture of tortillas and southwestern flavor.