Crisp, baked corn tortillas add an extra crunch to this Tex-Mex casserole.
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Prep and Cook Time 30 minutes
Makes 4 servings
|9||(6-inch) corn tortillas|
|1/2||pound lean ground turkey|
|1/2||cup chopped onion|
|3/4||cup mild or medium taco sauce|
|1||can (4 ounces) chopped mild green chilies, drained|
|1/2||cup frozen corn, thawed|
|1/2||cup (2 ounces) shredded reduced-fat Cheddar cheese|
|Sour cream (optional)|
- Preheat oven to 400°F. Place tortillas on large baking sheet, overlapping as little as possible; bake 4 minutes. Turn tortillas; continue baking 2 minutes or until crisp. Cool completely on wire rack.
- Heat medium nonstick skillet over medium heat. Add turkey and onion. Cook and stir 5 minutes or until turkey is browned and onion is tender. Add taco sauce, chilies and corn. Reduce heat and simmer 5 minutes.
- Break 3 tortillas and arrange over bottom of 1-1/2-quart casserole. Spoon half of turkey mixture over tortillas; sprinkle with half of cheese. Repeat layers. Bake 10 minutes or until cheese is melted and casserole is heated through. Break remaining 3 tortillas into pieces and sprinkle over casserole. Garnish with sour cream.
|Serving Size:||1 wedge|
|Calories from Fat||25 %|
|Saturated Fat||2 g|
|Total Fat||8 g|
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