- 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
- 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)
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.