If you like chili and Mexican lasagna, you’ll LOVE this easy, cheesy casserole. If you prefer to save a turkey, feel free to use ground beef!
2 Pounds Ground Turkey Breast
1 Cup Fresh or Frozen Chopped Onion
1 Can (28 oz) Pear tomatoes, diced, with Juice
16 oz. Bag Frozen Corn
6 Large Whole Grain Tortillas
2 TBLSP Chili Powder
2 Cups Shredded Cheddar or Mexican Blend Cheese
Sour Cream for serving
Preheat oven to 375°. Brown turkey and onions until cooked through. Add chili powder, tomatoes, and corn; cook until heated, stirring occasionally.
Spray a 9×13″ pan with nonstick cooking spray. Spoon in 2 cups meat mixture. Cover with 3 tortillas, cutting if needed to fit into pan. Cover with 2 cups meat mixture and 1 cup cheese. Top with remaining tortillas and remaining meat mixture; cover with foil.
Bake 30 minutes or until heated through. Top with remaining Cheese. Bake, uncovered, until cheese is melted. Serve with sour cream.