SFL Mexican Enchilada Casserole
Skinny Mexican Enchilada Casserole
1 pound ground turkey or grass fed ground beef
1 medium green pepper, chopped
1 medium onion, chopped
3 garlic cloves, minced
2 cans (15 ounces each) black beans, rinsed and drained
1 jar (16 ounces) salsa of choice
1 can (15 ounces) tomato sauce
1 can (14-1/2 ounces) stewed tomatoes
1½ tsp onion powder
1½ tsp garlic powder
1½ tsp chili powder
1½ tsp ground cumin Cayenne Pepper if desired for extra heat
12 sprouted grain Tortillas (Food For Life Brand)
6 inch 2 cups (8 ounces) shredded cheddar cheese or Monteray Jack, divided Greek Yogurt for topping (optional)
In a large non-stick saucepan coated with cooking spray, cook turkey/beef, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer.
Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, chili powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
Preheat oven to 350°. Spread 1 cup meat sauce into a 13×9-in. baking dish coated with cooking spray. Top with six tortillas.
Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese.
Bake 5-10 minutes longer or until bubbly and cheese is melted. Serve with a side of avocado & Greek yoghurt if desired.
Makes 10-12 servings.
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