April 9, 2009
If you've been a reader of Dianne's Dishes for any amount of time you've heard me mentioned my love of Mexican food. The flavors are just fabulous! And while this casserole isn't Mexican in the true sense of authentic Mexican cuisine, the flavors lend themselves to that theme.
This casserole is an adaptation of one from childhood. It's one of the few times you'll see a canned cream of anything soup on this blog. Of course I've tweaked it over the years, because we are talking about me after all, but it is still comforting in in familiarness.
This is also the perfect make ahead dish and leftovers are even better than first helpings! It's just perfect for a week night meal or even a pot luck dinner. After all variety is the spice of life and in this case you can make it as spicy or as mild as you like!
What You'll Need:
Extra virgin olive oil
2 pounds of ground turkey (Note: You can use ground chicken or ground beef if you prefer. Or if you want a no meat option try some textured soy or vegetable protein.)
1 large onion, chopped
Freshly ground black pepper
2 - 3.8 ounce cans of sliced olives drained
2 - 4 ounce cans of green Chile peppers, drained (Note: You can use jalapeños if you prefer.)
2 cans of cream of mushroom soup (Note: You can use one cream of mushroom and one cream of celery, or two cream of celery, etc.)
1 - 16 ounce bottle of taco sauce, with 1/3 a cup set aside (Note: You can use hot, medium or mild.)
Shredded Monterrey Jack
In a large skillet or stock pot sauté onions with ground turkey, a pinch of sea salt and some freshly ground black pepper in a little extra virgin olive oil until onions and tender and turkey is cooked through:
Once the turkey and onions are cooked remove from heat and stir in olives and peppers:
Next stir in taco sauce (minus the 1/3 a cup set aside) and cream of mushroom soups:
Now it's time to assemble everything!
Preheat oven to 375 F.
Spray a 13 X 9 inch dish with non-stick spray or brush it with olive oil. Place a layer of corn tortillas on the bottom of the dish:
Next add half of the turkey mixture and spread it out over the top of the tortillas:
After the filling you will add a layer of shredded cheese:
Then repeat...Layer of tortillas, the rest of the turkey filling, another layer of cheese and then top with a layer of tortillas. Top this layer with the set aside taco sauce and spread it out to cover the entire surface:
And finally top this layer with a generous amount of cheese:
Bake for 25-25 minutes until cheese is melted and slightly browned around the edges:
Remove from oven and let sit for 5-10 minutes before serving.
Notes: You can garnish this any way you like, or even just eat it plain. I like to serve it with sour cream and/or guacamole.
Posted by Dianne at April 9, 2009 8:36 AM
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I do one similar to this in the crockpot! I love it! The tortillas do get soft in that cooking method though. So I serve it with nacho chips and rice. Love it!
Posted by: Dar at April 9, 2009 9:19 AM
Yum, I've made an adaption of your crockpot one. I added a box of yellow rice to it. I think I took out and added a few other things but it was really good. I've made this as well but as a "pie" and I used the tortilla chips.
Posted by: ingrid at April 9, 2009 6:39 PM
a woman after my own heart! I LOVE LOVE LOVE mexican food!! Def trying this!
Posted by: London Southern Belle at April 10, 2009 2:05 PM
I actually thought about doing this in a slow cooker as I was putting it together. I think I may try that next time!
I love Mexican food too! Just thinking about it is making me want to go find Mexican food for lunch! I'm going out to lunch with my sister and the boys today, but we're not having Mexican. Oh well!
Posted by: Dianne at April 16, 2009 9:45 AM