Zippy Turkey Tortilla Bake

SUBMITTED BY: Joy Maynard

"This hearty casserole from Joy Maynard of St. Ignatius, Montana is so well seasoned your family won't realize it's good for them. It can be prepared ahead of time, then baked right before serving."

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PREP TIME	10 Min
COOK TIME	25 Min
READY IN	35 Min

SERVINGS

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Servings
USMETRIC

INGREDIENTS

1 small onion, finely chopped
1/2 teaspoon garlic powder
1 teaspoon vegetable oil
1 pound lean ground turkey
1 tablespoon vinegar
2 teaspoons chili powder
1 1/2 teaspoons dried oregano
1/2 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1 (15 ounce) can black beans, rinsed and drained
1 (16 ounce) jar salsa
3/4 cup reduced-sodium chicken broth
8 (8 inch) fat-free tortillas
1/2 cup shredded reduced-fat Monterey Jack cheese
1/3 cup reduced-fat sour cream

DIRECTIONS

In a skillet, saute onion and garlic powder in oil until the onion is tender. Add turkey, vinegar, chili powder, oregano, cumin and cayenne; cook and stir over medium heat until turkey is no longer pink. Stir in beans. Remove from the heat. Combine salsa and broth; spread a thin layer in a 2-1/2-qt. baking dish coated with nonstick cooking spray. Cut tortillas into 1-in. strips and then into thirds; arrange half over salsa mixture. Top with half of the turkey mixture and half of the remaining salsa mixture. Repeat layers. Sprinkle with cheese. Cover and bake at 350 degrees F for 25 minutes or until bubbly. Top servings with sour cream.

FOOTNOTE

Nutritional Analysis: One 1-cup serving equals 279 calories, 4 g fat (0 saturated fat), 37 mg cholesterol, 886 mg sodium, 37 g carbohydrate, 0 fiber, 23 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable.