Let’s try something new together! This is a recipe that I received from my co-worker! My kids love Tacos, Nachos with Pico de Gallo, Quesadillas, Burritos, Taco Salad so why not try them with the Tortilla Casserole!
2 packages of lean ground chicken or turkey,
browned and drained, about 2-3 pounds.
1 large onion, chopped and sautéed in 1TBP Olive oil
2 – 3 small zucchini, diced (2 bell peppers, any color, diced
As much chopped garlic as you like
3 eggs, beaten
1 can pinto beans, rinsed
1 can kidney beans, rinsed
1 can white or yellow corn
3 cups grated low-fat sharp cheddar cheese
1 jar Green Salsa/Salsa Verde
1 – 2 small cans diced green chilies
1 can Rotel (chopped tomotoes and Chilies,
lives near canned tomatoes at Kroger )
15 – 20 Corn Tortillas
1 tbsp cumin, 1 Tbsp chili powder, lots of chopped cilantro, 1 tbsp oregano. Salt, Pepper, hot sauce to taste. (0 points)
After you cook the turkey and onion, spray a large (whatever the size is that’s larger than 9”X 13”, or a 9” X 13” and put the leftover amount in a smaller pan layered the same way ) pyrex baking dish with nonstick spray. Combine all ingredients except the tortillas, the cheese, and the can of Rotel. The mixture should be pretty moist. Layer 8 or so of the tortillas on the bottom of the pan. Let them overlap some. Spoon ½ the veggie/egg/bean etc. mixture evenly over the tortillas and sprinkle half the cheese on top. Do another layer of tortillas, spread the rest of the mixture, and top with the rest of the cheese. Drizzle the can of rotel over the top. Bake at 350 for 45 min – 1 hour until top is browned.
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