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Title: Turkey Tortilla Casserole
Categories: Mexican Casserole
Yield: 6 Servings
| 1 | tb | Olive oil |
| 1 | md | Onion -- chopped |
| 1 | lg | Green pepper -- chopped |
| 1/4 | ts | Salt |
| 1 1/4 | c | Mushrooms -- sliced |
| 1 1/4 | lb | Turkey -- ground |
| 1 | tb | Cumin |
| 1 | tb | Coriander |
| 1 | tb | Chili powder |
| 1 | cn | Stewed tomatoes -- (28 oz) |
| 3 | Cloves garlic -- minced | |
| 8 | Corn tortillas | |
| 1 | c | Monterey jack cheese -- |
| Shredded |
Preheat oven at 400. Prepare a 13 x 9 x 2" baking pan with cooking spray= . In a skillet, heat 1 1/2 teaspoons oil over moderate heat. Add onion,= green pepper, and 1/8 teaspoon of salt and cook, stirring occasionally, = for 3 minutes or until slightly softened. Add mushrooms and cook, stirri= ng occasionally, 3 minutes more or until all vegetables are tender. Add = turkey to the skillet and cook, stirring occasionally, for 3 minutes or u= ntil no longer pink. Stir in cumin, coriander, chili powder, and remaini= ng 1/8 teaspoon of salt and cook the mixture, stirring constantly, for 1 = minute. Stir in tomatoes and garlic and bring mixture to a simmer. Spre= ad 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 torti= llas, turkey mixture, and cheese. Bake for 25 minutes or until bubbling = and lightly browned.=20
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Recipe By : Reader's Digest Live Longer Cookbook