Celebrate the end of the week with this southwestern-style bake that is an all-in-one entree and salad. A crisp lettuce, such as romaine, iceberg or green leaf, works best. If cilantro isn't a family favourite, substitute parsley. Serve with sour cream.
- Portion size 6 servings
Ingredients
Method
In large nonstick skillet, heat 1 tsp of the oil over medium-high heat; brown turkey, breaking up with wooden spoon, 5 to 7 minutes. Drain in colander and set aside.Add remaining oil, onion and garlic to skillet; cook over medium heat, stirring occasionally, until onion is softened, 3 to 4 minutes. Add salsa, corn, cilantro and chilli powder. Return turkey to pan and stir to combine.
Place 1 of the tortillas in lightly greased 9-inch (2.5 L) springform pan. Top with one-third of the cheese and one-third of the meat mixture. Repeat layers twice. Top with tortilla.
Bake in 375?F (190?C) oven until top is golden, about 20 minutes. Top with shredded lettuce and tomato.
Nutritional facts Per serving: about
- Fibre 5 g
- Sodium 1000 mg
- Sugars 4 g
- Protein 29 g
- Calories 460.0
- Total fat 25 g
- Potassium 547 mg
- Cholesterol 89 mg
- Saturated fat 11 g
- Total carbohydrate 32 g
%RDI
- Iron 20.0
- Folate 29.0
- Calcium 30.0
- Vitamin A 32.0
- Vitamin C 15.0
