| 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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