Texas Enchilada Casserole

1 pound ground turkey breast
1 pound lean ground beef
1 large chopped onion
2 tablespoons chili powder
2 to 3 teaspoons ground cumin
1 can (15 ounces) pinto beans
6 (6-inch) corn tortillas
1/2 cup shredded Monterey Jack cheese
3/4 cup shredded reduced-fat sharp cheddar cheese
1 can (10 ounces) chopped tomatoes and green chiles
1 can (10 3/4 ounces) 98% fat-free cream of mushroom soup

Preheat oven to 325°.

In large non-stick skillet, cook ground turkey and beef and onion for 6 minutes or until meat is no longer pink and onion is softened; drain. Add chili powder and cumin; mix well. Cook 10 minutes on low.

Spoon mixture into 9-by-13-inch baking dish coated with cooking spray. Layer beans, tortillas and cheeses over meat mixture. Pour tomato liquid over cheeses, then spread tomatoes and chiles. Spread soup over all. Cover and refrigerate overnight.

Bake, uncovered, 1 hour.

Makes 8 servings.


Anolon Advanced Hard Anodized Nonstick 14-Inch Mega Skillet

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