Turkey and Black Bean Enchilada Casserole
When I don’t feel like pulling out the slow cooker, my next favorite weeknight meal is this warm black bean enchilada casserole! This recipe is easy and tasty. What’s even better is that it's gluten-free, and could also be made dairy-free, vegetarian or vegan. —Kristine Fretwell, Mission, British Columbia
Total TimePrep: 25 min. Bake: 25 min. + standing
- 1 pound lean ground turkey
- 1 medium green pepper, chopped
- 1 medium onion, chopped
- 1-1/2 teaspoons garlic powder
- 1-1/2 teaspoons ground cumin
- 1 can (15 ounces) tomato sauce
- 1 can (14-1/2 ounces) stewed tomatoes, undrained
- 1-1/2 cups salsa
- 1 can (15 ounces) black beans, rinsed and drained
- 8 corn tortillas (6 inches)
- 2 cups shredded reduced-fat Mexican cheese blend, divided
- Optional: Shredded lettuce, chopped tomatoes, plain Greek yogurt and chopped fresh cilantro
- Cook the turkey, pepper, onion and spices in a large skillet over medium heat until meat is no longer pink. Stir in the tomato sauce, stewed tomatoes and salsa; bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, breaking up tomatoes with the back of a spoon. Stir in beans; heat through.
- Spread 1 cup meat mixture into a greased 13-in. x 9-in. baking dish. Top with 4 tortillas. Spread with half the remaining meat mixture; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat mixture.
- Cover and bake at 350° for 20 minutes. Sprinkle with remaining cheese. Bake, uncovered, until bubbly and cheese is melted, 5-10 minutes longer. Let stand for 10 minutes. If desired, serve with toppings.Freeze Option: Cover and freeze unbaked casserole. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Pr°eheat oven to 350°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°. If desired, serve with toppings.