You can find today's guest, each Saturday, at http://everydaymomsmeal.blogspot.com for Soul food Saturdays sharing recipes that warm your heart and soul! Please welcome Bekki W!
I just celebrated 3 years, married to my amazing husband Josh. We share a home in California with our fur babies, Minnie and Shadow. After years of learning recipes and tricks from my mom, grandmothers and aunts I moved on to learn and teach cake decorating. Enjoying every minute! All while learning tricks and tips of my own to improve on, and make healthier versions of my favorites. To later compile and write my own cookbook to share with all that love food as much as I do. I hope that this recipe brings you joy and sweet memories as it always has for my family and I.
This is a recipe, that is a spin off of a casserole my mom used to make for our family growing up. She called it her version of Tamale pie. She used corn tortillas instead of making the cornmeal crust. It was a one pot meal that took no more than about 30 minutes to make and have on the table. This version is not much different. My husband and I really enjoy spicy food. This one is pretty spicy, and for those of you who enjoy spice but not much heat, you can remove the membrane and seeds from the jalapenos before adding them to the pan. Use less or even omit them entirely. They will not change the dish at all. Also you can substitute the enchilada sauce for tomato sauce if you’d rather not have the spice at all.
But if you want to warm up your tummy and your taste buds at the same time, give this recipe a try.
Spicy Turkey Tortilla Skillet Casserole
1lb. Ground turkey
1tb olive oil
1 small onion, chopped
2 Tsp garlic powder
1 Tsp salt
3 jalapenos , chopped (optional)
1 14.5 oz can stewed tomatoes
1 c. enchilada sauce (medium)
1 14.oz can corn
1/2c shredded cheddar/jack cheese
6 corn tortillas chopped
In a large frying pan add oil, meat, onions, jalapenos, garlic and salt and cook until meat is cooked through and onions and jalapenos have softened. Stirring occasionally. Add, tomatoes, corn and enchilada sauce and stir to combine. Allow a few minutes for tomatoes and sauce to warm through. Add chopped tortillas pieces and stir to combine, and incorporate tortilla pieces. Cover allowing sauce to soften tortillas. Stir often. After tortillas are softened add cheese and combine. Serve hot.