turkey enchilada casserole (taste of home 2007)

Ingredients

• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
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• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 jar (16 ounces) salsa
• 1 can (15 ounces) Hunt’s® Tomato Sauce
• 1 can (14-1/2 ounces) Mexican stewed tomatoes
• 1 teaspoon each onion powder, garlic powder and ground cumin
• 
  
• 12 corn tortillas (6 inches)
• 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions

• In a large nonstick saucepan coated with cooking spray, cook the turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
• Spread 1 cup meat sauce into a 13-in. x 9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half of the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
• Cover and bake at 350° for 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted. Yield: 10 servings.

stuffed peppers (norene thomas)

before baking

Cook in boiling water 5 min . . .

4-5 large green peppers (stem & seeds removed ) 

Drain

Meat mixture:

1 lb. lean ground beef or turkey

1 cup coarse dry bread or cracker crumbs

1 tsp. salt

1/4 tsp. pepper

1 Tbsp. chopped onion

Add . . . half of 10 1/2 oz tomato soup

Stuff peppers with meat mixture.  Place in baking dish (for microwave).  Pour over remaing soup diluted with 1/2 soup can water.  Bake about 12 mins., turning once.  In oven, this takes 1 hour at 350 degrees.  (Good in microwave.)

after baking