With this casserole, you get the whole nine yards…a cheesy, healthy meal full of lean protein and veggies. It is sure to make you the big enchilada in your home!
1 lb. Extra Lean Ground Turkey
1 Medium Green Pepper, chopped
1 Medium Onion, chopped
3 Garlic Cloves, minced
1 Can Black Beans (15 oz.), rinsed and drained
1 Jar (16 oz.) Salsa
1 Can (15 oz.) Tomato Sauce
1 Can (14.5 oz.) Mexican Stewed Tomatoes
1 tsp each Onion Powder, Garlic Powder, and Ground Cumin
12 Corn Tortillas (6 inches)
2 Cups (8 oz.) Shredded Reduced-fat Cheddar Cheese, divided
Preheat oven to 350°. In a large nonstick saucepan coated with nonstick cooking spray, cook the turkey, green pepper, onion, and garlic over medium heat until meat is no longer pink. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
Spread one cup meat sauce into a 13x9x2″ baking dish coated with nonstick cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with one cup cheese. Layer with remaining tortillas and meat sauce.
Cover and bake for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 10 minutes longer or until bubbly and cheese is melted.