Casserole

Taco Lasagna

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Submitted by Beth Isola

  • 1 package flour tortillas
  • 1 1/2 lbs. Ground Chuck
  • 1/2 onion
  • 1 Bell Pepper (your choice of color, red, green, etc.)
  • 1 package of Taco seasoning mix (reg or spicy)
  • Shredded Cheese
  • 1 large can of enchilada sauce

Brown the meat and mix in taco seasoning.  Spray a casserole dish with Pam and pour a small amount of enchilada sauce in the bottom of the dish.  Dip flour tortillas into the remaining sauce and layer in the bottom of the dish.  Add a layer of meat mixture and cheese.  Continue to layer until  all the  ingredients are gone.  If you have leftover sauce pour it in.   Bake at 350 until the top is brown and the casserole is bubbly.

Easy and simple.  You can add jalopeno peppers if you like a bit of a kick.  Also you can top the final layer with olives or tomatoes, whatever your gang likes.

Turkey Supreme

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· 7 ounces elbow macaroni, cooked and drained

· 1 Tablespoon cooking oil

· 1 pound ground turkey

· 1 medium onion, chopped

· 1 clove garlic, finely chopped

· 1 (15 ounce) can tomato sauce

· 1 Tablespoon grated Parmesan cheese

· ½ teaspoon dried oregano

· 1 cup plain, non-fat or low-fat yogurt

· 3 ounces cream cheese

· 1 ½ Tablespoon snipped fresh parsley

· 2 cups shredded low-fat cheddar cheese

Heat oven to 350°.

Heat oil in skillet over medium-high heat until hot. Crumble turkey into skillet; stir in onion and garlic. Cook until turkey is no longer pink. Drain.

Stir in tomato sauce, Parmesan, and oregano. Heat to boiling. Reduce heat and simmer for 20 minutes.

Mix yogurt, cream cheese, and parsley until smooth. (A food processor is good here if you have one.)

Spray a 9” x 13” pan with cooking spray.

Layer macaroni, yogurt mixture, and turkey mixture in prepared pan. Sprinkle with cheddar cheese.

Bake, uncovered, 35 minutes.

Serves 6.