Jim made enchilada casserole – yum!
2 garlic cloves, minced (or equivalent minced garlic from a jar)
1/2 small onion, diced
1 – 1.25 lb. ground turkey (or lean beef)
1 packet taco seasoning
24 small soft tortillas (or 6 large, cut in half)
1 can enchilada sauce
1 jar salsa (how hot is up to you!)
shredded mozzarella & cheddar cheeses
Saute the garlic & onion in a large skillet for 30 seconds. Add the ground meat & cook until it’s no longer pink. Add taco seasoning to taste & set aside. Spray a lasagna pan or square casserole with non-stick spray and spread a layer of sauce. Follow with a layer of tortillas, then meat, then a sprinkle of both cheeses. Repeat layers, and top with a final layer of sauce. Cover with plastic wrap and foil, then bake at 425 F for 20 minutes.
Remove plastic wrap & foil, add another sprinkle of cheeses, and bake (uncovered) for another 10-15 minutes. Let cool at least 30 minutes to let the casserole set.
*Jim also added a layer of sliced summer squash this time to lighten it up and squeeze in extra veggies (between the meat & cheese, if you wanted to try it).
I’m just psyched we have at least one dinner this week cooked in advance & ready to reheat & eat. ♥