Dinner: Turkey Enchilada Casserole Recipe

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

Instructions

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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