Ingredients

  • Canola Oil
  • 18 Organic Corn Tortillas
  • 1/2 Yellow Onion, diced
  • 2 cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • 1 1/2 lb. Ground Turkey or Beef
  • 1 packet Taco Seasoning
  • Water
  • Enchilada Sauce
  • 1 cup Pinto Beans
  • 1 cup Green Chiles, diced
  • 1 cup Roasted Corn (off the cob, or canned)
  • 1 cup Black Olives
  • 3 1/2 cups Shredded Cheese (Mexican blend works best)

Instructions

Preheat Oven to 425˚F

Lightly pan fry tortillas in canola oil.

In sauce pan, sauté onion, garlic and bell pepper until tender.

Brown ground turkey or beef until cooked through. Add taco seasoning and ½ cup water. Set aside.

In large casserole dish (9 x 13), pour enchilada sauce to cover the bottom. Layer tortillas, overlapping to create a full layer.

Cover with 1/2 of beef/turkey mixture, 1/2 beans, 1/2 green chiles, ½ corn, ½ olives, 1 cup cheese, and 1/2 cup enchilada sauce. Repeat. Add remainder of enchilada sauce another remainder of cheese.

Bake for 30 minutes or until cheese begins to get golden brown.