Turkey tortilla casserole
6 servings
Ingredients
| Quantity | 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 |
Directions
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.