Turkey Enchilada Casserole


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1 lb lean ground turkey or extra lean ground beef (I used lean ground turkey)
1 medium green bell pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 (15 oz) cans black beans, rinsed and drained
1 (16 oz) jar salsa
1 (15 oz) can tomato sauce
1 (14.5 oz) can Mexican-style tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas (I only used 10)
2 cups shredded reduced fat cheddar cheese, divided

In a large saucepan coated with nonstick cooking spray, cook the turkey (or beef), green pepper, onion, and garlic over medium heat until meat is no longer pink.

Stir in the beans, salsa, tomato sauce, stewed 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 13×9 inch baking dish coated with nonstick cooking spray. Top with six tortillas, covering the sauce.

Spread half of the remaining meat sauce onto tortillas; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.

Cover and bake at 350 for 20 minutes.

Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

Serves: 6
**426 CALORIES; 8.7g FAT (2.1g saturated fat); 59mg CHOLESTEROL; 1242mg SODIUM; 62.7g CARBOHYDRATES; 15.1g FIBER; 7.5g SUGAR; 28.3g PROTEIN

**Nutritional content is calculated using lean ground turkey and 12 corn tortillas**

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