Taco Casserole

This is slightly reminiscent of Mexican Lasagna, but with a twist. For more of a taco taste and less Mexican, try cutting back (or out) the cumin. We both really enjoyed this and I will be making it again! Very easy to put together at the end of a long day.

Taco Casserole

Ingredients

1 lb ground turkey

1 package of taco seasoning

1 tsp cumin

1 tsp garlic powder

1 tsp onion powder

8 oz can tomato sauce

10 oz can mild Rotel

10 oz can mild enchiladas sauce

Package of par-boiled rice (like Uncle Ben's) or 2 cups cooked rice

6-8 small corn tortillas

Mexican cheese blend

Directions

Preheat oven to 375.

In a small skillet, heat the enchiladas sauce over medium-low heat.

Cook turkey until no longer pink. Add taco seasoning, cumin, garlic and onion powders. Cook for 1-2 minutes. Add tomato sauce, Rotel and rice. Cook for about 5 minutes.

Spray an 8x8 casserole dish. Dip 3 tortillas, one by one, in the enchiladas sauce and place in the bottom of the casserole dish. I actually like to cut mine in half so that they don't overlap. Put about 1 1/2 cups of the meat mixture on the tortillas and top with 1/2 a cup of cheese. Repeat these steps again ending with the meat mixture and cheese. 

Bake for 25 minutes. Remove from oven and let cool for about 5-10 minutes.

Enjoy!