Casseroles

Tex Mex Torte

Gina Garrene
February 17, 2014

Need to feed a crowd? I usually do. I used the long weekend to get caught up on making meals for the freezer and my folks. This one is similar to my mom's enchilada pie recipe with the addition of sour cream and fire-roasted tomatoes with green chilies. The casseroles come together quickly and can be refrigerated or frozen until your ready to use them. I recommend that you let them defrost completely and let them come to room temperature before placing in the oven.

12
24 small corn tortillas
2 pkgs ground lean ground turkey
2 15oz cans fire-roasted tomatoes with green chilies
1 15oz can tomato sauce
1 21oz can chili beans(I used Bushes Texas Ranchero Beans)
2 cloves garlic, minced
1 large soft-ball sized onion, diced
3 tbsp chili powder
2 tsp smoked paprika
1/2 tsp ancho chili powder
1 tsp cumin
1 cup light sour cream
3 cups light shredded cheddar cheese
1 tbsp olive oil
Spray your casserole dishes with cooking spray and set aside. Preheat the oven to 350. Heat the oil in a large skillet and add the onions, garlic, paprika, chili powders, salt and pepper. Add the ground...
See the full directions on my site
Nutritions

Calories
226

Sodium
227mg
9% DV

Fat
6g
9% DV

Protein
11g
23% DV

Carbs
31g
10% DV

Fiber
4g
17% DV
TurkeyMexicanDinnerBaked

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