Turkey Enchilada Casserole

By ErinLayton

Ingredients

• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 minced garlic cloves
• 1 teaspoon salt
• 1/4 teaspoon black pepper
• 1 (15 oz) can black beans, drained and rinsed
• 1 (15 oz) can pinto beans, drained and rinsed
• 1 (16 oz) jar salsa
• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can Mexican stewed tomatoes
• 1 teaspoon each onion powder, garlic powder, and ground cumin
• 12 corn tortillas
• 2 cups shredded cheddar or velveeta cheese
• Sour cream for garnish, if desired

Details

Servings 10

Preparation

Step 1

In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper, onion, salt, and pepper until meat is no longer pink. Add garlic and cook one minute more. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat and simmer, uncovered, for 10 minutes.
Spread 1 cup meat sauce into a 13 in. x 9 in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
Cover and bake at 350 degrees for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Serve with sour cream if desired!