I have to tell you that I work pretty hard to bring new stuff to my readers every week. I’ve been blogging for over two years now and thinking up different dishes every day can be quite difficult. I often wonder how those young lads who attend culinary school are able to come up with such creative dishes all of the time. Don’t they burn out? I know I do.
There are some great places to browse when I am stumped. I often check out Epicurious.com, Allrecipes.com, Foodtv.com, but my favorite is BHG.com. I like their options because they are “everyday” recipes. They don’t try to intimidate their audience like others do. They use ingredients that are easy to find in any grocery store and they don’t require any fancy equipment.
This leads me back to the stuff I try to offer you. I want you to love cooking as much as I do. I want your families to enjoy eating together as much as we do. I try to share the meals that will be easy, fast and tasty. I was searching my phone and saw a good old stand-by on a BHG app. This is simple enough for anyone to put it together. I like it because you can change it up too. I would love to see what a culinary student would do with this one. Me? Well my husband and I pretended we were back at our favorite Mexican restaurant (without the margaritas).
It was perfection.
What You Will Need:
6-8 small corn tortillas
1 (14.5 oz) can of pinto beans, rinsed and drained
small can of green chile peppers
1 lb ground turkey
1 medium yellow onion, finely chopped
1 large garlic clove, chopped
½ C light sour cream
1 ½ T flour
2 tsp garlic salt
¾ C Shredded Colby Jack cheese
¾ (14 oz) can of tomato paste
1 chicken bouillon
½ tsp ground oregano + dash
½ tsp mild chili powder + dash
½ tsp cumin + dash
½ tsp onion powder
1) Preheat oven to 350°F.
2) Mix sour cream, 1 tsp garlic salt and flour in small bowl. Reserve.
3) In small saucepan, mix together tomato paste, chicken bouillon, 1 C water, ground oregano, cumin, chili powder, onion powder and 1 tsp garlic salt. Bring to boil and lower to simmer.
4) Brown turkey in large skillet.
5) Add onion and garlic to turkey and cook until onion is translucent.
6) Season turkey mixture with dash of chili powder, cumin and oregano.
7) Stir beans and peppers into turkey mixture.
8) Grease 9x13 casserole with non-stick cooking spray.
9) Lay 3-4 torn tortillas on bottom of casserole.
10) Pour half of meat mixture over tortillas.
11) Pour half of sauce over meat and drop dollops of sour cream mixture over sauce.
12) Repeat reserving ½ C sauce.
13) Pour remaining sauce on top and garnish with cheese.
14) Bake for 10-15 minutes or until cheese is melted.