Turkey tortilla casserole

Yield: 6 servings

Measure Ingredient
1 tablespoon Olive oil
1 medium Onion; chopped
1 large Green pepper; chopped
¼ teaspoon Salt
1¼ cup Mushrooms; sliced
1¼ pounds Turkey; ground
1 tablespoon Cumin
1 tablespoon Coriander
1 tablespoon Chili powder
1 can Stewed tomatoes; (28 oz)
3 Cl Garlic; minced
8 Corn tortillas
1 cup Monterey jack cheese; shredd

Recipe by: Reader's Digest Live Longer Cookbook Preparation Time: 0:20 Preheat oven at 400. Prepare a 13 x 9 x 2" baking pan with cooking spray.

In a skillet, heat 1½ teaspoons oil over moderate heat. Add onion, green pepper, and ⅛ teaspoon of salt and cook, stirring occasionally, for 3 minutes or until slightly softened. Add mushrooms and cook, stirring occasionally, 3 minutes more or until all vegetables are tender. Add turkey to the skillet and cook, stirring occasionally, for 3 minutes or until no longer pink. Stir in cumin, coriander, chili powder, and remaining ⅛ teaspoon of salt and cook the mixture, stirring constantly, for 1 minute. Stir in tomatoes and garlic and bring mixture to a simmer. Spread just enough turkey mixture to cover the bottom of the prepared baking pan. Cover turkey with 4 tortillas, then top with half of the remaining turkey mixture; sprinkle with half the cheese,. Top with remaining tortillas, turkey mixture, and cheese. Bake for 25 minutes or until bubbling and lightly browned.

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