Yield: 6 servings
|1 tablespoon||Olive oil|
|1 medium||Onion; chopped|
|1 large||Green pepper; chopped|
|1¼ cup||Mushrooms; sliced|
|1¼ pounds||Turkey; ground|
|1 tablespoon||Chili powder|
|1 can||Stewed tomatoes; (28 oz)|
|3||Cl Garlic; minced|
|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.