Turkey Tortilla Casserole
|Vegetable oil||1 Tablespoon|
|Yellow onion||1 Medium, coarsely chopped (1 Cup)|
|Sweet green pepper||1 Large, cored, seeded, and coarsely chopped (1 Cup)|
|Mushrooms||4 Ounce, thinly sliced (1 1/4 Cups)|
|Ground turkey||1 1⁄4 Pound|
|Ground coriander||1 Tablespoon|
|Ground cumin||1 Tablespoon|
|Chili powder||1 Tablespoon|
|Canned crushed tomatoes in puree||28 Ounce (1 Can)|
|Garlic||3 Clove (15 gm), minced|
|Canned chopped green chilies||4 Ounce, drained (1 Can)|
|Corn tortillas||8 , softened according to package directions|
|Shredded monterey jack cheese||4 Ounce (1 Cup)|
|Minced fresh cilantro||3 Tablespoon (Garnish, Coriander)|
1 Preheat the oven to 400°F. In a 12-inch nonstick skillet, heat 1 1/2 teaspoons of the oil over moderate heat. Add the onion, green pepper, and 1/8 teaspoon of the salt and saute, stirring occasionally, for 3 minutes or until
slightly softened. Add the mushrooms and saute, stirring occasionally, 3 minutes more or until all the vegetables are tender.
2 Add the turkey to the skillet and saute, stirring occasionally, for 3 minutes or until no longer pink. Stir in the cumin, coriander, chili powder, and remaining 1/8 teaspoon of salt and cook the mixture, stirring constantly, for 1 minute. Stir in the tomatoes, garlic, and chilies and bring the mixture to a simmer.
3 In a 13"x 9" x 2" baking dish, spread just enough of the turkey mixture to cover the bottom. Cover the turkey with 4 tortillas, then top with half of the remaining turkey mixture; sprinkle with half of the cheese. Top with the remaining tortillas, turkey mixture, and cheese. Bake for 25 minutes or until bubbling and lightly browned. Sprinkle with the cilantro if desired.