Turkey Enchilada Casserole

[ 0 ] March 31, 2009 |

Turkey Enchilada Casserole

1 package of ground turkey (or Vegetarians you can try Morning Star Meal Starter crumbled meat) 1 packet taco seasoning
1 can (15 oz.) diced tomatoes
1 can (15 oz.) refried beans
1 packet Lipton Mexican or Spanish rice
1 package corn tortillas
1 can tomato sauce
1 package Mexican mix cheeses (you can try low fat/part skim cheeses too)

Preheat oven to 350 degrees. In a skillet brown morning star meat. Add packet of taco seasoning mix to meat, following instructions on the taco seasoning packet. Follow directions on Lipton rice packet to prepare rice (*Do not, we repeat do not, however, add the tomatoes to the rice…the recipe is going to call for this but you will be adding in tomatoes already with the casserole, so you don’t need double tomatoes). Cook refried beans (add water to them so they are not to thick). Combine rice, refried beans, diced tomatoes to the Morning Star meat and cook on low heat. In a separate skillet heat tomato sauce. Dip a tortilla into the tomato sauce and put on the bottom of the casserole dish, then add a layer of the meat mixture and some of the shredded Mexican mix cheese. Continue this process until all ingredients are gone and top with the remaining shredded cheese. Bake uncovered for about 15-20 or until cheese has melted and is browning.

*Johnna’s tip: We were in the need for some comforting last night and decided enchilada’s would do the trick. This is a bit of a remix to the original Enchilada casserole we posted about over a year ago and decided to update the recipe. At the end of whipping it together we realized we should’ve added in some diced green and red peppers and maybe even a sprinkle of red pepper flakes for a little more spice. The dish turned out fine and we topped with some sour cream and a drizzle of enchilada sauce (*Can be found at your local grocery store)…we feel better just thinking about it…

Picture source: http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=682860

Category: cultural cooking, Food.Fun.Stuff., main dish, Various Cooking Styles

About the Author ()

Johnna French is a Harlem NY native with deep roots in Panama, Washington, DC and North Carolina. All four places have heavily influenced her life and the foods she loves today. After graduating Howard University School of Law and beginning her life as a young professional in the city she was led to start Johnna Knows Good Food in November 2007 to keep family, friends and colleagues updated on where to go and what to eat while dining in the nation’s capitol. French, who still practices law, leads a team of three writers to cover the ever expanding Washington, DC food scene. French has been featured in print and television, appearing in Washingtonian Magazine and is a regular contributor to various local TV affiliates including WUSA 9, FOX 5 DC and WJLA (ABC Affiliate) News Channel 8. During the 2016-2017 football season, Johnna aired on Comcast Sports Mid-Atlantic (CSN) show, Redskins Life, as the weekly tailgate host. Johnna is currently a regular contributor to the FOX Baltimore Weekend morning show.

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