Enchilada Casserole

Enchiladas are one of my favorite foods ever. This casserole not only cured my Mexican food craving, but it also reminded me of my favorite Mexican restaurant. They are SO good. This will be a recipe that I make over and over again.

I will also be submitting this recipe to Joelen’s Foodie Films event featuring Mexican inspired dishes. Check out her blog for great recipes and blogging events!

 

Enchilada Casserole
Ingredients:
1 1/2 lbs. ground turkey
1 can re-fried beans
1 Tbps canola oil
1/2 Cup chopped onion
1/2 Cup chopped bell pepper
2 garlic cloves minced
1 Tbsp fresh chopped parsley
24 oz tomato sauce
2 Tbsp chilli powder, divided
2 Tbsp cumin, divided
2 tsp smoked paprika, divided
2 tsp dried oregano
pinch of sugar
dash of cayenne
salt & pepper to taste
18 corn tortillas
2 1/2 cups shredded cheese (I used cheddar)

Directions:
Heat a medium skillet over medium heat and add ground turkey. Add 1 Tbps of chilli powder, 1 Tbsp cumin, 1 tsp oregano, and salt & pepper to taste. Cook until evenly browned. Drain and set aside.

Wipe out skillet with paper towels and add oil. Heat over medium and saute onions and pepper. When onions are translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.

Transfer turkey to a mixing bowl and add refried beans and about 1/4-1/2 cup of the enchilada sauce. Mix well. In a 9×13 casserole dish layer 6 tortillas on the bottom, cover with sauce, then meat mixture, then cheese. Repeat with remaining ingredients. Bake at 350 for 25 minutes.

Source: Culinary Infatuation

Taco Ring

This is a recipe I found on the cooking board I frequent. I have made it several times since and have enjoyed it everytime!. This makes a lot of food and could easily be halved, but Joe likes to take the leftovers to work.

It really does make a cute little presentation and could easily be served as an appetizer or for Sunday football!

Taco Ring

Ingredients:

2 packages of crescent rolls (I used reduced fat)

1 lb ground beef

1 small onion

Taco seasoning, to taste

1 Cup mexican cheese

1 can refried beans (I used fat free)

Directions:

Brown ground beef in a skillet until cooked through. Add onion and taco seasoning sauteing until transparent. Set aside.

On a round pizza pan lay crescent rolls out with the fat ends towards the middle of the pan and the pointed ends hanging off the edge of the pan. Layer beans, beef, and cheese. Fold the overhanging, pointed edges in and slightly tuck them in.

Bake in a 375 oven for 15 minutes or until golden brown. Serve as desired with shredded lettuce, sour cream, and salsa.

Makes 16 servings

Weight Watchers: 4 points per serving