| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
Mexican |
Mexican, Casseroles |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1 |
md |
Onion — chopped |
| 1 |
lg |
Green pepper — chopped |
| 1/4 |
ts |
Salt |
| 1 1/4 |
c |
Mushrooms — sliced |
| 1 1/4 |
lb |
Turkey — ground |
| 1 |
tb |
Cumin |
| 1 |
tb |
Coriander |
| 1 |
tb |
Chili powder |
| 1 |
cn |
Stewed tomatoes — (28 oz) |
| 3 |
|
Cloves garlic — minced |
| 8 |
|
Corn tortillas |
| 1 |
c |
Monterey jack cheese — |
|
|
Shredded |
INSTRUCTIONS
Preheat oven at 400. Prepare a 13 x 9 x 2" baking pan with cooking spray.
In a skillet, heat 1 1/2 teaspoons oil over moderate heat. Add onion,
green pepper, and 1/8 teaspoon of salt and cook, stirring occasionally, for
3 minutes or until slightly softened. Add mushrooms and cook, stirring
occasionally, 3 minutes more or until all vegetables are tender. Add turkey
to the skillet and cook, stirring occasionally, for 3 minutes or until no
longer pink. Stir in cumin, coriander, chili powder, and remaining 1/8
teaspoon of salt and cook the mixture, stirring constantly, for 1 minute.
Stir in tomatoes and garlic and bring mixture to a simmer. Spread just
enough turkey mixture to cover the bottom of the prepared baking pan. Cover
turkey with 4 tortillas, then top with half of the remaining turkey
mixture; sprinkle with half the cheese,. Top with remaining tortillas,
turkey mixture, and cheese. Bake for 25 minutes or until bubbling and
lightly browned.
Recipe By : Reader's Digest Live Longer Cookbook
From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56 -0500
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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