Mexi-Casserole With Chipotle Salsa

Photo: Scott Koeneman

Ingredients

Mexi-Casserole

Ingredients:

1 teaspoon olive oil

1 pound lean ground turkey

2 mediums red onions, roughly diced

4 cloves garlic, minced

1 tablespoon chili powder

1/2 teaspoon cumin

4 ounces can diced green chilies, liquid included

15 ounces can diced tomatoes, liquid included

Salt and pepper to taste

6 inches corn tortillas

2 cups low-fat shredded cheddar cheese

1 bunch green onions, sliced

1/4 cup part-skim mozzarella cheese

On-the-Fly Chipotle Salsa

15 ounces can diced tomatoes

1/2 medium onion, diced fine

1 inch chipotle adobo, minced

1/4 cup cilantro, chopped

1 teaspoon chili powder

1 teaspoon salt

Preparation

Heat oil in a large skillet over medium-high heat. Add turkey and crumble. When turkey is browned, drain meat in colander and set aside.

Return skillet to heat and add garlic and onion. Saute until onion is soft. Return meat to skillet, add tomatoes, chillies, chili powder, cumin, salt and pepper to taste. Reduce heat to low and simmer. about 20 minutes.

Meanwhile, preheat oven to 350F.

Layer 6 tortillas around the bottom of a large casserole dish. Top with half the meat mixture, 1 cup of cheddar, and half the green onions. Repeat with another layer and top with mozzarella.

Bake for 45 minutes.

Combine Salsa ingredients in a small bowl.

Serve with low-fat sour cream