Wednesday, March 19, 2014

Mexican Tortilla Casserole


Do you participate in Taco Tuesday? Are you tired of the same ole Taco Recipes? If so, then you MUST try this recipe. It's a fresh look to your dinner plate, with a familiar taste that your family will ask for more.

This recipe can go straight in the oven OR into the *freezer to cook at a later time. Simply make it in a disposable pan & seal tight in freezer bag. This is a Meal that is included in one of the Freezer Meal Workshops.



 Ingredients:
 1jar Corn, Black Bean Salsa
1 TBSP Onion Onion
1 or 2 TBSP Fiesta Party Dip Mix
1 1/2 LBS browned Ground Turkey
 2 cups Mexican Blend Cheese
10 Corn Tortillas


Mix together the meat, Corn Black Bean Salsa, Onion Onion and Fiesta Party Dip (1 TBSP for mild and 2 TBSP for a little heat). In a greased 9x13 pan cover the bottom with 4 Corn Tortillas and tear 1 to pieces to fill in gaps. Spoon a layer of meat mixture on top of the tortillas. Cover with a 1 cup of the shredded cheese. Cover the mixture with 4 Corn Tortillas and tear 1 to pieces to fill in gaps. Spoon a layer of meat mixture on top of the tortillas and cover it with the rest of the shredded cheese. Bake at 375 for 25-30 minutes.

*If prepping for the freezer, then use a disposable aluminum pan. Follow above directions and cover with press-n-seal. Slide inside a 2 gallon freezer bag. Squeeze out as much air, as possible. Place in freezer. Before cooking, allow to thaw in the fridge overnight. Place aluminum pan on a cookie sheet for stability. Remove the press n seal and bake 375 for 25-30 minutes.

~can be a Vegetarian Meal, by subbing in crumbled Tofu