It was mexican again for dinner the other night. I tried the enchilada pie and the hubby loved it. It was easy to put together. I even made it that afternoon and put in the fridge until the hubby was on his way home. Then I popped it into the oven. Easy! I think it could’ve had some black beans (or any type of beans really), the recipe calls for black olives-but despite my attempt to find them-I couldn’t. And as I was hurrying through the grocery store I forgot the chiles. I would probably put cilantro in it as well. The recipe calls for turkey but I used beef instead. This would probably taste yummy with chicken as well. I also used fresh garlic and onion. I didn’t heat the oil alone, I poured the oil in the pan, put in the garlic and onion then turned on the stove. As my husband calls it, I let those flavors infuse and ‘get happy.’ Hope you enjoy this delicious meal. Recipe & picture from What2Cook, check it out for more yummy recipes.
- 1 tablespoon(s) olive oil
- 1 cup(s) chopped green or red bell pepper
- 1 pound(s) lean ground turkey
- 2 teaspoon(s) ground cumin
- 1 can(s) (14-1⁄2 or 15 oz) diced tomatoes with garlic and onion
- 1/2 cup(s) enchilada sauce
- 1 can(s) (4 oz) chopped green chiles
- 1 cup(s) frozen corn kernels
- 3/4 cup(s) canned sliced black olives
- Four 6- to 8-in. corn or flour tortillas
- 1 bag(s) (8 oz) shredded light 4-cheese Mexican blend
- Toppings: sour cream, and chopped tomato, onion and scallion
- You’ll need a round 3-qt glass baking dish (casserole).
- Heat oil in a large nonstick skillet over medium heat. Add pepper; sauté 3 to 4 minutes. Add turkey; cook, breaking up chunks, 5 minutes or until no longer pink. Stir in cumin, tomatoes, enchilada sauce and chiles.
- Bring to a simmer and cook 10 minutes to develop flavors. Off heat, stir in corn and olives.
- Heat oven to 350°F.
- Line bottom of baking dish with 2 tortillas. Top with 1⁄2 the meat mixture, then about 1⁄3 the cheese. Top with a tortilla, the remaining meat filling, 1⁄2 the remaining cheese, then remaining tortilla. Cover with foil.
- Bake 30 minutes. Uncover, sprinkle with remaining cheese and bake 10 minutes or until filing bubbles. Cool 5 to 10 min. before cutting in wedges. Serve with toppings.
Preparation time: 20 minute(s)
Cooking time: 40 minute(s)
Number of servings (yield): 6