Turkey Enchilada Casserole

Ingredients:

o 1 pound lean ground turkey

o 1 medium green pepper, chopped

o 1 medium onion, chopped

o 3 garlic cloves, minced

o 2 cans (15 ounces each) black beans, rinsed and drained

o 1 jar (16 ounces) salsa

o 1 can (15 ounces) tomato sauce

o 1 can (14-1/2 ounces) Mexican stewed tomatoes

o 1 teaspoon each onion powder, garlic powder and ground cumin

o 12 corn tortillas (6 inches)

o 2 cups (8 ounces) shredded reduced-fat cheddar cheese, divided

Directions

o 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.

o 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.

o 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.

• Nutrition Facts: 1 piece equals 318 calories, 9 g fat (4 g saturated fat), 52 mg cholesterol, 936 mg sodium, 37 g carbohydrate, 7 g fiber, 21 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable

10 Servings

Prep: 30 min.

Bake: 25 min.