Turkey and Bean Enchilada Casserole

Instructions

1. 1

   Preheat the conventional oven to 200°C (400°F), with a rack in the middle. Finely dice the onion and bell pepper, discarding the pepper stem and seeds. Grate the cheese. Drain and rinse the beans, measuring 240 g after draining. Use eight 15 cm (6-inch) corn tortillas.

2. 2

   In a 3 L oven-safe baking dish, combine the turkey, onion, bell pepper, olive oil, cumin, garlic powder and salt. Break the turkey into small clumps about 2 cm across and spread everything evenly.

3. 3

   Bake uncovered for 15 minutes. Stir and break up the turkey with a fork, then bake for another 10–15 minutes, until a food thermometer inserted into several of the thickest turkey clumps reads at least 74°C (165°F).

4. 4

   Using a spoon, transfer the cooked turkey and vegetables to a large bowl. Stir in the drained beans, frozen corn and 400 g of the enchilada sauce. Leave the oven at 200°C (400°F).

5. 5

   Spread the remaining 100 g sauce over the bottom of the same baking dish. Arrange four tortillas over it, tearing them as needed to cover the base. Add half the turkey mixture and 40 g cheese. Repeat with the remaining four tortillas and turkey mixture, then finish with the remaining 80 g cheese.

6. 6

   Cover the dish tightly with foil and bake for 20 minutes. Remove the foil and bake for another 15 minutes, until the cheese is melted and lightly golden and the center reaches at least 74°C (165°F) on a food thermometer. If necessary, continue baking in 5-minute intervals until that temperature is reached.

7. 7

   Rest for 5 minutes, then cut into four generous portions.