This casserole is especially good for those like myself that don’t really care for canned enchilada sauce. It also freezes well and can be assembled, frozen, then baked later. Use 1/2 cup homemade taco seasoning if you have it; chili powder can be found online.
Ingredients
- cooking spray
- 1 ½ cups canned tomato sauce
- 1/3 cup chili powder (such as Gebhardt®)
- ½ cup water, or as needed
- 1 ½ pounds ground turkey
- 1 ½ cups chopped onion
- 2 (1 ounce) packages taco seasoning mix, divided
- 2/3 cup water
- 16 (5 inch) corn tortillas, cut in half
- 3 cups shredded sharp Cheddar cheese
- 3 cups shredded Monterey Jack cheese
- 1 ½ (10 ounce) bags shredded iceberg lettuce
- 2 cups chopped fresh tomatoes
Directions
Step 1
Preheat oven to 425 degrees F (220 degrees C). Spray a 3-quart casserole dish with cooking spray.
Step 2
Combine tomato sauce with chili powder and 1/2 cup water or as desired in a small saucepan over medium heat; bring to a simmer and stir to make a pourable sauce. Remove from heat and set enchilada sauce aside.
Step 3
Cook and stir ground turkey, onion, and 1 envelope of taco seasoning mix in a large skillet over medium heat, chopping turkey as you cook, until meat is crumbly and no longer pink, about 10 minutes. Stir in 2/3 cup water and remaining envelope of taco seasoning mix and cook, stirring often, until moisture has evaporated from turkey mixture. Mix 1 cup of enchilada sauce into turkey mixture and remove skillet from heat.
Step 4
To layer the casserole, spread 8 tortilla halves into the bottom of the prepared baking dish, overlapping as necessary to fit. Toss sharp Cheddar cheese and Monterey Jack cheese together in a bowl and spread 1/4 of the cheese mixture over the tortillas in an even layer. Top with 1/3 the turkey mixture, 1/3 the lettuce, 1/3 the chopped tomatoes, and about 1/3 cup of the remaining sauce. Repeat layers twice more. Place 8 tortilla halves on top of the casserole and spread with remaining 1 1/4 cup shredded cheese mixture.
Step 5
Bake in the preheated oven until cheese on top of casserole is melted and browned, 20 to 30 minutes.
Nutrition Facts (per serving)
Nutrition Facts | |
---|---|
Servings Per Recipe 6 | |
Calories 851 | |
% Daily Value * | |
Total Fat48g | 61% |
Saturated Fat25g | 127% |
Cholesterol193mg | 64% |
Sodium1842mg | 80% |
Total Carbohydrate51g | 19% |
Dietary Fiber10g | 34% |
Total Sugars10g | |
Protein57g | |
Vitamin C21mg | 107% |
Calcium958mg | 74% |
Iron5mg | 29% |
Potassium1081mg | 23% |
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient.If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Powered by the ESHA Research Database ? 2018, ESHA Research, Inc. All Rights Reserved
source by allrecipe
Leave feedback about this