This casserole totes easily to any potluck or carry-in, and I never come home with leftovers.
1 T. oil, divided
1 onion, chopped
1 green pepper, chopped
1/2 t. salt, divided
1-1/4 c. sliced mushrooms
1-1/4 lbs. ground turkey
1 T. ground cumin
1 T. coriander
1 T. chili powder
28-oz. can stewed tomatoes
3 cloves garlic, minced
8 6-inch corn tortillas, divided
1 c. shredded Monterey Jack cheese, divided
Heat 1-1/2 teaspoons oil in a skillet over medium heat. Add onion, green pepper and 1/4 teaspoon salt; cook for 3 minutes, stirring occasionally. Add mushrooms and cook an additional 3 minutes; or until vegetables are tender. Add turkey and cook until no longer pink; drain. Stir in spices and remaining salt; cook, stirring constantly, for one minute. Stir in tomatoes and garlic; bring mixture to a simmer. Spread enough turkey mixture to cover the bottom of a greased 13"x9" baking dish. Cover with 4 tortillas; top with half of remaining turkey mixture. Sprinkle with half the cheese. Top with remaining tortillas, turkey mixture and cheese. Bake at 400 degrees for 25 minutes, or until bubbling and lightly golden. Serves 6 to 8.
Jazz up an ordinary casserole with something new...chile peppers, salsa, water chestnuts or baby corn.