This is the quick to fix lower fat variation of a seriously wonderful family Tex-Mex meal that I have made for about 30 years. Enjoy.

Ingredients:

1 lb lean ground turkey
1/2 onion, chopped
2 (15 oz) cans Ranch Style Beans – drain a little liquid from each can
1/2 cup salsa – use the kind you like, mild, medium, or hot.
1 T plus 1 t chili powder
2 t cumin powder
10 corn tortillas
2 T butter, softened
1 (8 oz) package 2% cheddar cheese, shredded

Optional: sliced fresh or pickled jalapenos

Spoon Mage™ Note:

If you enjoy more onion, go ahead and sprinkle on more fresh chopped onion. I love the contrast between the sautéed and the crisp of fresh.

If you wish a more beany dish, go ahead and increase the beans while reducing and even eliminating the meat. Just make sure the mixture is saucy without being soupy and you’ll be just fine.

No worries about this Tex-Mex lasagna being too spicy. Even my most sensitive to heat family member loves Enchilada Pie.

My favorite pre-made chili powder is Gebhardt.

For those that crave more heat, layer in slices of fresh or pickled serranos or jalapenos.

The recipe fills a 2 quart casserole dish. If you are worried about boil over, put a piece of aluminum foil on the rack beneath the casserole dish. Or, just use a larger casserole and while you are at it, increase the beans, they are good for you. Enchilada Pie leftovers are fantastic.

A piece of Enchilada Pie with a dollop of Picante Sauce

Directions:

Preheat oven to 375° F

Put the turkey and onion in a large skillet and brown over medium heat. Drain of all fat.

Then add the beans, salsa, chili powder, and cumin.

Simmer for 15 minutes and then taste. Adjust seasonings to suit you, this is set to mild.

Spray Pam on the bottom and side of a 2 quart casserole dish.

Lightly butter one side of all 10 tortillas.

Place 4 tortillas, overlapped, and butter side up, on the bottom of the casserole.

Top with 1/3 of the meat and bean mixture.

Sprinkle with 1/3 of cheese.

If you want to add hot peppers this is a good place to do so. Spread them on!

Layer in three more buttered tortillas, two on one side and then cut one in half and arrange it so that it covers the meat and cheese.

Add another third of the meat bean mixture.

Add another third of cheese, and more jalapenos if you really love stuff spicy.

Finally, add the last three tortillas in the same manner you did the previous layer.

Add the rest of the meat and beans, and top with remaining cheese. Press it down a bit so you get a little bubble room.

Cover and bake for about 40-45 minutes until the casserole is bubbly and the cheese begins to brown.

Check that the tortillas are done cooking by inserting a fork through to the bottom. If the fork glides in easily, the pie is ready!

Let it sit out of the oven, uncovered, for a few minutes to settle a bit and then serve with large leafy green salads and a top shelf margarita!

Enchilada Pie!