Nan's Mexican Casserole!

I stocked up on Simple Truth brand all natural turkey at the store yesterday because it was marked down. I'm always stoked when I happen to be there just at the right time to find a good deal! So, I put it in the freezer and started brain storming on what to make. I looked for inspiration for a good while before it finally came to me that I had a recipe from my mother for Mexican casserole! I only have two of her recipes, so this one is very special to me. I decided to revamp it and make it a little healthier, plus use up some food I had on hand. It came out great! I think she would be proud. My mom passed when I was 11. When I make the two recipes of hers that I have, I feel a little bit like she's watching over my shoulder, nudging me to add a little more of this, a little less of that. I sure do miss her every day. It's nice to be able to make a recipe that I know she would enjoy. This remake is inspired by her recipe. I put a pretty W on the top for all my lady friends out there at the Women's March today! You girls inspire me and you rock! Much love and respect :) Here's how to make this yummy comfort dish! Here's what you'll need! I used all organic ingredients, but that's totally up to you...

2.5 t Olive Oil

2 lbs Ground Turkey(I used Simple Truth 93/7)

1 T minced garlic

8 oz White mushrooms, sliced (optional, I had some on hand, so I added them)

1 Onion, diced

1 Green Bell Pepper, diced

Homemade Taco seasoning (I like this recipe/If you use this one, double it. If using Taco seasoning in a pack, use 2 packs.)

2 small cans Rotel Tomatoes

1 can cream of mushroom soup(I used homemade vegan cream of mushroom soup! It's packed with extra veggies and nutrients! Get the recipe here.)

2 small cans of your favorite enchilada sauce

1 pkg of small whole wheat tortillas

Monterey Jack and Cheddar cheese, or whatever you have on hand

Green onions, chopped tomatoes, or cilantro for garnish(optional)

Directions:

Preheat your oven to 375 degrees, then brown your meat with the garlic and 1.5 teaspoons of olive oil in one pan and sautee your veggies with 1 teaspoon of olive oil in another pan. I like to brown

turkey separately from my veggies because the turkey browns better. If you were using beef, you could just brown them all together. Then, combine the meat and veggies in one pan and add your homemade taco seasoning. Cook, stirring occasionally for about 5 minutes, set aside. Next, put your canned tomatoes, cream of mushroom soup, and enchilada sauce in a saucepan, stir, and heat until all mixed together, about 5 minutes. Now you're ready to build your casserole! Spoon some of the sauce onto the bottom of a casserole dish first, then layer tortillas, meat mixture, sauce, and cheese and repeat. Bake in the oven until done, about 15 to 20 minutes. I topped mine with some fresh chopped cherry tomatoes and some green onions, but you could garnish with cilantro if you want! Serve with sour cream, tortilla chips, hot sauce, and chopped onions or just like it is! Enjoy! MMM!

Tip: If you use the homemade cream of mushroom, drain your rotel beforehand to prevent the casserole from being too soupy in the end. If you use canned cream of mushroom, the juice from the can will incorporate fine.

#comfort #healthy #Family #southern #cooking