Mexican Tortilla Casserole brings everything you love into one dish - a savory casserole with spiced ground turkey, corn tortillas, and cheesy goodness. A ready-to-use jar of corn and bean salsa makes this a snap to pull together. Ole!
- 1 lb ground turkey or beef or pork
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- 1 teaspoon dried oregano
- 3/4 teaspoon salt
- 1/8 teaspoon cayenne pepper
- 2 tablespoons butter
- 2 tablespoons gluten free all purpose flour like Bob's Red Mill
- 1 cup chicken/turkey broth or stock
- 1 cup corn-and-black bean salsa like Newman's Own
- 6 corn tortillas (6" size), torn into bite-sized pieces
- 1/3 cup plain yogurt or low-fat sour cream
- 1/2 cup grated part-skim mozzarella cheese
- 1/2 cup shredded cheddar cheese
- snipped fresh chives, for garnish optional
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Prepare the ground turkey: Heat a skillet treated with spray oil over medium-high heat. Add the turkey and break it up with a spoon. Add the chili powder, cumin, oregano, salt, and cayenne. Saute until the turkey is cooked through and no longer pink, about 5-7 minutes. Turn off heat and set aside.
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Set out butter, flour, and broth, all measured and ready to go. In a small saucepan, over medium heat, melt the butter. Add the flour, and stir with a whisk or wooden spoon so that the ingredients blend together evenly. Continue to stir and cook for about 2 minutes until the mixture turns a light brown and is a little bubbly.
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Pour in the broth, and continue to whisk lightly over the heat. The mixture will begin to thicken as it heats to a simmer. Once it has gotten to a desired thickness, a total of 2-3 minutes, remove from heat.
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Preheat the oven to 400 degrees Fahrenheit. In a mixing bowl, combine the turkey mixture and the gravy. Stir in the salsa, torn up tortillas, yogurt and mozzarella cheese.
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Spread in a 9" or 10" baking dish, and sprinkle the cheddar cheese over the top. Bake for 20-25 minutes, until bubbly and hot.
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Sprinkle with snipped fresh chives to garnish, if desired. Serve with chopped avocado and additional plain yogurt, if desired.
This recipe will work well with ground beef or ground pork also.
I used plain Greek yogurt in this recipe. You could try low-fat sour cream instead with very similar results.
As with any dishes using cayenne pepper or similarly spicy flavors, adjust as necessary to satisfy your own palate.