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Tuesday, December 3, 2013

Turkey Enchilada Casserole

I found this recipe on It was a little time consuming to make, so if you get home late from work I wouldn't recommend it as a weeknight meal, but it is worth the time!

Serves 8

 1 15 oz can black beans, drained and rinsed
1 15 oz can tomato sauce
1 15 oz can diced tomatoes, drained
1 jar salsa
1 tsp garlic powder
1 tsp cumin
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
1 lb ground turkey
2 cups mexican blend shredded cheese
8 to 12 corn tortillas

 Cook turkey meat, green pepper, and onion in a skillet until meat is browned. Drain.
 Add garlic and cook 1 minute longer.
 Stir in beans, salsa, tomato sauce, tomatoes, garlic powder, and cumin. Bring to a boil.
 Reduce heat and simmer for 10 minutes, uncovered.
 Preheat oven to 350 degrees. Pour 1 cup of mixture on the bottom of a greased rectangular baking dish. Cover in a layer of corn tortillas.
Pour on half remaining meat mixture to cover tortillas.
Sprinkle one cup cheese over the mixture. Repeat the layer of tortillas and then the remaining meat mixture. (Do not add the other cup of cheese yet).
Cover with foil and bake for 20 minutes. Uncover and sprinkle 1 cup cheese over the casserole. Cook for 5 minutes more uncovered.
Slice and serve!

From one newbie to another, enjoy!

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