Friday, January 6, 2012

Enchilada Casserole

Enchilada Casserole

2 pounds ground lean turkey
1 onion chopped
2- 8 ounce cans tomato sauce, no salt added
1- 11 ounce can Mexicorn drained
1- 10 ounce can Enchilada sauce
1 tsp chili powder
1/4 tsp ground cumin
1/2 tsp pepper
Baked scoops crushed
2 cups 2% shredded cheddar cheese

Brown meat and onion in a sprayed skillet and drain, stir sauce and all other ingredients except the scoops and cheese into meat mixture, reduce heat and simmer for 5 minutes stirring occasionally, spray a 13x9 inch dish, place enough scoops in the bottom of the dish to form a thin layer, spoon half the meat mixture over scoops, then 1 cup of cheese over the meat, then repeat the layers with the scoops and meat (do not add additional cheese yet)

Bake at 375 for 10 minutes, add remaining cheese and bake an additional 5 minutes or until heated through

Optional- serve with a spoonful of plain Greek yogurt or salsa

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