Nothing is simpler than throwing a bunch of ingredients into a pan and letting the oven do its magic. This Mexican taco casserole is easy and versatile–personalize it by adding or removing any ingredients you like! Pair it with a red Sangria.INGREDIENTS
- 12 corn tortillas
- 1½ lbs. ground turkey
- 1 onion, diced
- 2 cloves garlic, minced
- 1 jalapeno, diced
- 2 cans fire roasted tomatoes
- 1 tsp. cumin
- 1 tsp. chile powder
- ¼ c. chopped cilantro
- 3 C. shredded cheddar
- 8 oz. cream cheese
- Assorted toppings: diced tomatoes, avocado, cilantro, green onions, sour cream
INSTRUCTIONS
- Preheat oven to 350 degrees.
- In large skillet, brown turkey with diced onions, garlic, and jalapeno. Season with cumin and chile powder. Add tomatoes and simmer about 10 minutes for flavors to combine. I like to puree one can of tomatoes and keep one can of them diced for some chunks. Add cilantro and stir to combine.
- In large casserole, alternate layers of tortillas, meat mixture, cream cheese and cheddar.
- Bake in oven about 20 minutes, until hot and bubbly.
- Top each serving with desired toppings.
Originally posted at: Lafayette Real Estate News
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