Ingredients:
1 tbsp Olive oil
1 medium Onion, chopped
1 large Green pepper, chopped
1/4 tsp Salt
1 1/4 cup Mushrooms, sliced
1 1/4 lb Turkey, ground
1 tbsp Cumin
1 tbsp Coriander
1 tbsp Chili powder
1 can Stewed tomatoes, (28 oz)
3 Cloves garlic, minced
8 Corn tortillas
1 cup Monterey jack cheese
Shredded
Instructions:
Preheat oven at 400. Prepare a 13 x 9 x 2" baking pan with cooking
spray. In a skillet, heat 1 1/2 teaspoons oil over moderate heat. Add
onion, green pepper, and 1/8 teaspoon of salt and cook, stirring
occasionally, for 3 minutes or until slightly softened. Add
mushrooms and cook, stirring occasionally, 3 minutes more or until
all vegetables are tender. Add turkey to the skillet and cook,
stirring occasionally, for 3 minutes or until no longer pink. Stir
in cumin, coriander, chili powder, and remaining 1/8 teaspoon of salt
and cook the mixture, stirring constantly, for 1 minute. Stir in
tomatoes and garlic and bring mixture to a simmer. Spread just enough
turkey mixture to cover the bottom of the prepared baking pan. Cover
turkey with 4 tortillas, then top with half of the remaining turkey
mixture; sprinkle with half the cheese,. Top with remaining
tortillas, turkey mixture, and cheese. Bake for 25 minutes or until
bubbling and lightly browned.
Recipe By : Reader's Digest Live Longer Cookbook
From: Cuponquen@aol.Com Date: Sun, 12 Nov 1995 21:45:56
~0500
Servings: 6
|
