Susan's Turkey Enchilada Casserole

I enjoyed this one and it is low-fat.

Turkey Enchilada Casserole
(serves 10)


1 pound lean ground turkey
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans black beans, rinsed and drained
1 jar salsa (16 oz)
1 can tomato sauce (15 oz)
1 can Mexican stewed tomatoes (14-1/2 oz)
1 teaspoon each, onion powder, garlic powder, and ground cumin.
12 corn tortillas
2 cups shredded, reduced fat cheddar cheese, divided

Cook the turkey, green pepper, onion and garlic in a large nonstick pan coated with cooking spray until no longer pink. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, & cumin. Bring to a boil. Reduce heat; simmer, uncovered for 10 minutes.
Spread 1 cup of meat sauce into a 13x9x2” baking dish coated with nonstick cooking spray. Top with 6 tortillas. Spread with half remaining meat sauce; sprinkle with 1 cup cheese. Layer the remaining tortillas and meat sauce.
Cover and bake at 350 for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake 5-10 minutes longer or until cheese is melted and bubbly.

*I divided this recipe into two 8” baking dishes. One dish was just enough for my family for dinner and Chris to have some for lunch the next day. I put the other dish in the freezer for a busy evening!