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Spicy Turkey-Tortilla Casserole

Categories:
tex-mex, main dishes, turkey, luncheon

1 pound ground turkey
1/2 cup chopped onion (about 1 medium)
1/4 cup white wine vinegar
1 tablespoon chopped fresh or
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/4 teaspoon crushed red pepper
1 clove garlic; finely chopped
1 cup Salsa Verde or green sauce
1/2 cup lowfat sour cream
1/2 cup chicken broth
8 corn tortillas (6 inches in
), cut into 1/2-inch strips;
1/2 cup shredded lowfat Cheddar cheese
-- (2 ounces)

Heat oven to 350 degrees. Spray 10-inch nonstick skillet with nonstick cooking spray. Cook turkey, onion, vinegar, oregano, paprika, salt, cumin, red pepper and garlic in skillet over medium heat, stirring constantly, until turkey is brown. Spread 1/2 cup of the Salsa Verde in bottom of ungreased square baking dish, 8 X 8 X 2 inches. Mix remaining salsa, the sour cream and broth. Layer half each of the tortilla strips, turkey mixture and sour cream mixture on salsa in dish; repeat. Sprinkle with cheese. Bake uncovered about 25 minutes or until hot and bubbly. 4 SERVINGS. MICROWAVE DIRECTIONS: Decrease chicken broth to 1/4 cup. Crumble turkey into 2-quart microwavable casserole. Stir in onion, vinegar, oregano, paprika, salt, cumin, red pepper and garlic. Cover loosely and microwave on high 3 to 5 minutes, stirring every 2 minutes, until turkey is no longer pink. Spread 1/2 cup of the Salsa Verde in bottom of square microwavable dish, 8 X 8 X 2 inches. Mix remaining salsa, the sour cream and broth. Layer half each of the tortilla strips, turkey mixture and sour cream mixture on salsa in dish; repeat. Sprinkle with cheese. Cover loosely and microwave on high 6 to 8 minutes, rotating dish 1/4 turn every 2 minutes, until center is hot. Let stand covered 5 minutes.




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NOTES : average

Contributor: Betty Crocker's Low-Fat

Yield: 4 servings

Preparation Time: 0:00




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