Echilada Casserole

I couldn't wait to make this casserole that I found on Ally's blog!

(I'm sorry that my pictures are so big...!)

I accidentally used marinara sauce instead of just plain tomato sauce, so that gave it a bit too much of an herby/Italian flavor. Actually, I think next time I might use the sauce from these enchiladas - yum!

Otherwise, this dish was a definite winner, and I can't wait to make it again.


Ingredients:

• 1 1/2 lb. ground turkey
• 1 can re fried beans
• 1 Tbs. canola oil
• 1/2 cup chopped onion
• 2 garlic cloves minced
• 1 Tbs. fresh chopped parsley
• 1 jar tomato sauce
  
• 2 Tbs. Chili powder divided
• 2 Tbs. cumin Divided
• 2 tsp. smoked paprika divided
• 2 tsp. dried oregano
• Pinch of sugar
• a few shakes of cayenne powder
• salt and pepper to taste
• 18 corn tortillas
• 2 1/2 cups shredded cheese

Heat a medium sized skillet over medium heat and add ground turkey. Add 1 Tbs. of chili powder, 1 Tbs. cumin, a tsp. of oregano and salt and pepper. Cook until evenly browned. Drain in a colander and set aside.

Wipe out skillet with paper towels and add oil. Put skillet over medium heat and saute onions. When onion becomes translucent add garlic and parsley. Cook another minute. Add tomato sauce and the rest of the spices and sugar. Let simmer about 5 minutes.

Transfer ground turkey to a mixing bowl and add re fried beans and about 1/4-1/2 cup of the enchilada sauce. Mix well.

In a 9x13 casserole dish layer 6 tortillas on the bottom, cover with sauce, then meat-bean mixture, then cheese.

Repeat the process ending with tortillas, sauce and more cheese. Cover and cook for 25 minutes, uncovering the last 10 minutes.