Turkey and Bean Taco Enchiladas
A fast and easy recipe that's part taco and part enchilada in a casserole.
vegetable oil plus more for greasing dish
Salt and freshly ground black pepper
can pinto beans strained and rinsed
jarred tomato salsa plus more for serving
green onions sliced
corn tortillas The original recipe called for 6 cups of tortilla chips. If you don’t mind the added fat
that’s a tasty alternative.
shredded Cheddar and Monterey jack blend
sour cream optional
shredded lettuce optional
Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.
Heat the oil in a large skillet over high heat. When the oil is shimmering, add the ground turkey.
Cook until slightly pink, then drain off excess fat.
Season turkey with Worcestershire sauce, chili powder, cumin, oregano, a pinch of salt, and a few grinds of pepper.
Brown the meat, breaking it up into smaller pieces, until no longer pink, about 5 minutes.
Add garlic and cook until fragrant.
Add beans, salsa and 1/2 cup water.
Bring to a boil, then lower heat and simmer until the sauce thickens and coats the meat, about 5 minutes.
Add salt and pepper to taste.
Layer half the tortillas on the bottom of the oiled casserole dish.
Spread half the meat mixture on top.
Sprinkle half the cheese over the meat.
Sprinkle half the green onions on top of cheese
Repeat with remaining tortillas, meat and cheese.
Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.
Remove from oven, let stand for 5 minutes, and serve.
Top with your favorites—sour cream, lettuce, and/or tomato. Serve with avocado, salsa, and tortilla chips on the side.
There are a lot of possible variations on this recipe. The first time I made it, I replaced the cooked regular onion with green onion. You could also add sliced olives as a layer. Have fun!