Tortilla Casserole-with a Healthy Flair
When your family feels like Mexican food and you have a busy day ahead of you…this casserole can be made ahead of time (even a day ahead)and baked right before dinner. This recipe is low fat and really delicious. Serve it with a green salad and some guacamole and salsa.
- 2 pounds ground turkey
- 1 large onion
- 1 red bell pepper
- 1 can black beans, drained (optional for added protein)
- 2 cups frozen or fresh corn
- 2 cloves garlic
- ½ teaspoon rosemary
- 1 teaspoon chili powder
- 1 teaspoon oregano
- 1 teaspoon salt
- ½ teaspoon pepper
- 1 (15 oz) can tomato sauce
- 1 can or bottle (12-14 0z) enchilada sauce
- 12 corn tortillas
- 2 cups cheddar or colby jack cheese shredded
- Begin to brown the ground turkey in a large skillet.
- Add the chopped onion, garlic and red pepper and continue to cook until onion and pepper are soft and ground meat is cooked.
- Add the seasonings, corn and black beans and stir until blended.
- Mix the tomato sauce and enchilada sauce and add half of this sauce mixture to the browned meat and vegetables.
- Reserve remaining sauce to pour over top of casserole.
- In a PAM sprayed 9 by 13 pan, layer 6 corn tortillas, half the meat mixture, half the cheese. then layer the other 6 tortillas, half of the meat mixture, half of the cheese.
- Pour the remaining sauce over the top.
- Cook in a 350 degree oven for 20-25 minutes until hot and bubbly. (If you make this the day before, take out of the refrigerator and allow to come to room temperature and bake 20-25 minutes or if cold, right from refrigerator you need to add 10-15 minutes more baking time.)
Ingredients
2 pounds ground turkey
1 large onion
1 red bell pepper
1 can black beans drained (optional for extra protein)
2 cups frozen or fresh corn
2 cloves garlic
½ teaspoon rosemary
1 teaspoon chili powder
1 teaspoon oregano
1 teaspoon salt
½ teaspoon pepper
1 (15 oz) can tomato sauce
1 can or bottle (12-14 0z) enchilada sauce
12 corn tortillas
2 cups cheddar or colby jack cheese shredded
Begin to brown the ground turkey in a large skillet. Add the chopped onion, garlic and red pepper and continue to cook until onion, garlic and pepper are soft and ground meat is cooked. Add the seasonings, corn and black beans and stir until blended. Mix the tomato sauce and enchilada sauce and add half of this sauce mixture to the browned meat and vegetables. Reserve remaining sauce to pour over top of casserole. In a PAM sprayed 9 by 13 pan, layer 6 corn tortillas, half the meat mixture, half the cheese. then layer the other 6 tortillas, half of the meat mixture, half of the cheese. Pour the remaining sauce over the top. Cook in a 350 degree oven for 20-25 minutes until hot and bubbly. (If you make this the day before, take out of the refrigerator and allow to come to room temperature and bake 20-25 minutes or if cold, right from refrigerator you need to add 10-15 minutes more baking time.)
This recipe was in our family’s original Baby Bear Stew Cookbook. You can read about the making of the Baby Bear Stew, Family Heritage Cookbook that has been sold for many years and contains the “FAMOUS WEISSER COOKIES” recipe on our previous Passion Perspective by clicking here. Any you can purchase your very own copy of the Baby Bear Stew Cookbook form our Shopify store.
Here is a picture of the old school cookbook that has tried and true favorites like today’s Tortilla Casserole.
Visit our shopify store to purchase your very own copy of our cookbook.
Check out a few of our other favorite Mexican recipes:
Mexican Summer Salad and Mexican Taco Cupcakes
