Turkey Enchilada Casserole

Ingredients:

1 pound lean ground turkey
1 medium onion, chopped
3 garlic cloves, minced
2 cans black beans (15 oz each), rinsed and drained
1 jar salsa (16 oz)
1 can tomato sauce (15 oz)
1 can diced tomatoes (14.5 oz)
1 teaspoon each onion powder, garlic powder, and ground cumin
12 corn tortillas (6 inches)
2 cups shredded reduced fat cheddar cheese (8 oz)

Directions:

Coat large pan with cooking spray. Cook turkey and chopped onion over medium heat until meat is no longer pink. Add garlic, cook a couple minutes longer. Drain. Place meat, onion, and garlic back in pan. Stir in the black beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder, and cumin. Bring to a boil. Reduce heat. Simmer, uncovered, for 10 minutes. Stir occasionally.

Spread about 1 to 1 1/2 cups of the meat sauce into a 13x9 inch baking dish coated with cooking spray. Top with one layer of corn tortillas. Tortillas will overlap. Spread with half of the remaining meat sauce. Sprinkle with 1 cup of cheese. Top with another layer of corn tortillas. Tortillas will overlap. Spread the rest of the meat sauce over the tortillas.

Cover and bake at 350 for 20 minutes. Uncover and sprinkle with the remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted

** I usually use more cheese than the recipe calls for in both of the cheese layers. Also, I use canned garlic that is already minced.