Thursday, May 29, 2008

Turkey Tortilla Casserole

Ok, I know, I's been a while! This is another Rachael Ray inspired recipe. Her's called for a pound of cheese and a pound of tortilla chips. Huh? I love ya Rach...but OH MY GRAVY!

Turkey Tortilla Casserole

1 pound turkey cutlets, pounded thin
1 lime
1 diced yellow squash
1 c frozen corn
1/2 diced red bell pepper
2 cloves minced garlic
4 corn tortillas, diced small
2 14.5 oz cans fire roasted tomatoes
1 Tablespoon diced jalapeno
4 oz 2% shredded mexican cheese blend

Heat pan over medium heat. Squeeze lime juice over turkey cutlets and salt them. Cook until done...about 3 or so minutes on each side. Remove from not drain juice!

Add squash, corn, bell pepper, and garlic to pan. Saute about 5 minutes. Add tomatoes
and jalapeno peppers.

Chop turkey into bite sized pieces. Mix veggies, tortillas, and turkey in a 9x13 baking dish. Bake at 375 about 20-30 minutes...until cheese is bubbly and most of liquid has been absorbed.