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Nutrition Facts
Serving Size 1 (489g) Recipe makes 6 servings The following items or measurements are not included below: 2 cups reduced-fat cheddar cheese
Calories 426
Calories from Fat 78		(18%)
Amount Per Serving		%DV
	Total Fat 8.7g	13%
	Saturated Fat 2.1g	10%
	Monounsaturated Fat 2.8g
	Polyunsaturated Fat 2.7g
	Trans Fat 0.2g
Cholesterol 59mg		19%
Sodium 1242mg		51%
Potassium 1267mg		36%
Total Carbohydrate 62.7g		20%
	Dietary Fiber 15.1g	60%
	Sugars 7.5g
Protein 28.3g		56%
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Meal Planning 20 July 07

Gingernut

Turkey (Or Beef) Enchilada Casserole

Recipe #205047 | 55 min | 30 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: Crystal Rose
Jan 12, 2007

This is a hearty but healthy meal that is easy to put together. Lean ground turkey and reduced-fat cheese make this a good low-fat casserole. We like tot top ours with Tabasco and low-fat sour cream. Choose your favorite salsa (chunky is my favorite). You could also use beef and Mexican blend cheese for a different dish.

SERVES 6 -8 (change servings and units)

Ingredients

1 lb lean ground turkey or extra lean ground beef
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 (15 ounce) cans black beans, rinsed and drained
1 (16 ounce) jar salsa
1 (15 ounce) can tomato sauce
1 (14 1/2 ounce) can Mexican-style tomatoes
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon ground cumin
12 (6 inch) corn tortillas
2 cups shredded reduced-fat cheddar cheese, divided

Directions

1
In a large saucepan coated with nonstick cooking spray, cook the turkey (or beef), green pepper, onion, and garlic over medium heat until meat is no longer pink.
2
Stir in the beans, salsa, tomato sauce, stewed tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
3
Spread 1 cup meat sauce into a 13x9 inch baking dish coated with nonstick cooking spray. Top with six tortillas, covering the sauce.
4
Spread half of the remaining meat sauce onto tortillas; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
5
Cover and bake at 350 for 20 minutes.
6
Uncover and sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

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Featured Reviews for This Recipe

From: Kelly0412

On Jul 10, 2009

AMAZING!!! This was so good!! The only thing DH wanted to change was he said to add 2 lbs of ground turkey next time. But he is a carnivore so I am sure the average person wouldn't find this lacking in meat! I personally did not! This will be made again and again and I love that it is actually healthy and not loaded with fat and calories...try finding that at your neighborhood Mexican food place! haha! Thanks for posting Crystal Rosa...this was a WINNER!

0 people found this review helpful

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From: Sky Hostess

On May 23, 2007

I have made this dish twice now. We like it - it is a good hearty casserole. I double the cumin - love cumin! Instead of the can of Mexican-style tomatoes - this last time I used a can of green chile enchilada sauce. Very tasty. Gave it a little more of an enchilada taste. I also used a red pepper instead of green. Just a personal preference. Thanks for posting. We enjoyed this.

1 person found this review helpful

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From: Tina Madden

On Oct 15, 2007

Very nice and easy. We loved it. I made to take on a 2 hr trip to family ger together. Traveled very well. Made for PAC 2007 fall.

1 person found this review helpful

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From: TeresaS

On Jun 30, 2007

I just had to give this a 5 star rating per DH. He went back for seconds even though it had turkey meat in it. I cut the recipe in half, prepared it in a 7X11 dish. I used left over turkey taco meat so instead of the Mexican style tomatoes I used regular dice tomatoes. To add some heat I used El Pato hot Mexican tomato sauce and threw in a chopped jalapeno. I also used Mexican blend cheese. This had such a great flavor that it will be made again and again. Thanks, Crystal Rose for posting.

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