Tuesday, October 7, 2008

Loaded Enchilada Casserole

Recipe name: Loaded Enchilada Casserole
Source: Rice and Beans and Other Fine Things
Servings: 8
Cookbook date: October 28

Ingredients (I made a few adjustments from the original recipe)

1 pound ground turkey

1 medium onion, chopped

2 cloves garlic

1 (10.5-ounce) can cream of chicken soup

1 (15-ounce) can black beans, rinsed and drained

2 cups cooked rice

1 (10-ounce) can diced tomatoes with green chilies

1 tablespoon chili powder

2 teaspoons cumin

Salt and pepper to taste

12 corn tortillas, quartered or torn into fourths

1 (10-ounce) can red enchilada sauce

3 cups Colby jack cheese

2 Roma tomatoes, chopped

1 (4-ounce) can chopped black olives, drained

2 tsp dried cilantro or 2 Tbsp fresh chopped cilantro

  1. Brown the ground turkey, onion and garlic in a large skillet. Drain off grease, then stir in the soup, black beans, rice, canned tomatoes, chili powder, cumin, and salt and pepper to taste.
  2. Place half of the tortillas in the bottom of a 9 x 13-inch pan, then drizzle with half of the enchilada sauce evenly.
  3. Spoon half of the turkey mixture on top, then half of the cheese. Repeat layers, ending with the remaining cheese.
  4. Bake at 400 degrees for 30-35 minutes or until the cheese melts and it's bubbly.
  5. Remove from oven and let cool for 10 minutes. Sprinkle with the chopped tomatoes, black olives, and fresh cilantro.

This was superb! Thanks so much to Lorie for posting this recipe! We absolutely loved it. I'd estimate that the casserole cost us between $8-10 to make, but it made 8 very filling and very tasty servings, so it is a bargain meal in our book. If you like Mexican food, this is a meal that will not disappoint. It's only 8am and I'm already looking forward to my lunch break because I get to eat the casserole as leftovers!

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