1 Large Onion, chopped and 1 jalapeno pepper, seeded and minced
15 oz. can pinto or black beans, rinsed and drained
4 medium to small zuchinni, quartered and chopped to 1/2 inch thickness
2 Cups Thawed Frozen Corn Kernels
1 lb ground turkey/chicken
1 (15 oz.) can chopped or crushed tomatoes
2 cups baby carrots, halved and chopped small
2 tsp. salt and 1 tsp. pepper
2 tsp. chili seasoning blend of choice
12 oz salsa
8 Corn Tortillas
8oz Light Sour Cream
2 - 3 Cups Shredded Sharp Cheddar Cheese
Optional- sliced black olives for garnish
Optional- chopped scallions for garnish
Optional- Chopped Cilantro for garnish
Optional- guacamole for garnish
Instructions
In medium dutch oven, heat oil over medium high heat. Add chopped
onion, jalapeno, zucchini, carrots, salt and pepper. Saute
for 5 min., until vegetables have softened and onions begin to
brown. Add ground turkey/chicken, beans, chili seasoning, and
chopped/crushed tomatoes. Saute 5 min., stirring regularly to ensure
ground meat is fully browned through. Stir in thawed corn kernels and
turn off heat.
In small mixing bowl, combine light sour cream and 1 1/2 c shredded
cheddar cheese, mixing to combine. Season with additional chili
seasoning and salt if desired. Set aside.
Coat 9X13 Casserole dish with 1/4 c of salsa, spreading evenly
over surface of dish. Layer 3 corn tortillas over sauce, tearing
to fit over surface of dish. Layer with half of meat/vegetable
mixture and then half of sour cream/cheese mixture. Repeat with 3
more torn tortillas, remainder of meat/vegetable mixture. Top with
remaining 2 corn tortillas, torn to evenly cover surface. Top with
remaining half of sour cream mixture and remainder of salsa.
Sprinkle surface with 1 1/2c shredded cheddar.
Bake casserole uncovered @ 350F for 30 min.,or until cheese is
bubbly and golden. Garnish with optional garnishes if desired.
Originally Submitted
10/25/2012
0 Out of 5 from
0 reviews
You can add this Mexican Tortilla Casserole recipe to your own private DesktopCookbook.