| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Dairy | Tex-Mex | Turkey, Meats, Tex-mex | 6 | Servings |
INGREDIENTS
| -JUDI M. PHELPS | ||
| 1 | lb | Ground turkey |
| 1 | md | Onion; chopped (about 1/2 cup) |
| 1/4 | c | Green bell pepper; chopped |
| 1 | ts | Garlic; minced |
| 1 | c | Tomato sauce |
| 1/2 | c | Mild enchilada sauce |
| 2 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 4 | oz | Can chopped green chilies; drained |
| 3/4 | c | Pitted black olives (3 oz); sliced |
| 4 | 6-inch flour tortillas or | |
| 6-inch corn tortillas | ||
| 1 1/2 | c | Sharp cheddar cheese; shredded |
| 1 1/2 | c | Monterey Jack cheese; shredded, mix both cheeses together —-ACCOMPANIMENTS——– |
| Sour cream | ||
| Lettuce; shredded | ||
| Pitted black olives; sliced |
INSTRUCTIONS
Crumble turkey into a 1 1/2- to 2-quart microwave-safe measure or bowl. Add onion, green pepper and garlic. Cover with waxed paper; microwave on high 4 to 6 minutes, stirring twice to break up meat, until it loses its pink color. Stir in remaining sauce ingredients. Cover with waxed paper and microwave on high 4 to 6 minutes, stirring once or twice, until sauce is slightly thickened and hot. To assemble, put a tortilla in bottom of a deep 1 1/2-quart microwave-safe casserole. Top with 1 cup sauce, then 3/4 cup cheese mixture. Repeat layers 3 times ending with a layer of cheese. Cover with waxed paper. Microwave on high 3 to 5 minutes until hot and cheese is melted. Let stand covered 3 minutes. Cut in wedges and serve with sour cream, lettuce and olives. Makes 6 servings. Per serving made with flour tortillas, without accompaniments: 478 cal, 30 g pro, 20 g car, 31 g fat, 123 mg chol, 889 mg sod. Source: Women's Day, October 25, 1988. Shared and MM by Judi M. Phelps. jphelps@shell.portal.com or jphelps@best.com From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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