Name: Turkey Enchilada Casserole
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Yield: 10 servings
Cuisine: North America, Mexican
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; 16 corn tortillas (6 inches); 2 cups shredded reduced-fat cheddar cheese, divided

Every time I make this turkey enchilada casserole for guests, I end up sharing my recipe! —Debra Martin of Belleville, Michigan

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

16 corn tortillas (6 inches)

2 cups shredded reduced-fat cheddar cheese, divided

Instructions

1 In a large nonstick saucepan, 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.

2 Preheat oven to 350°. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with 8 tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining 8 tortillas and meat sauce.

3 Cover and bake 20 minutes. Uncover; sprinkle with remaining 1 cup cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Serve with toppings of your choice.