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Turkey and Corn Tortilla Bake

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Turkey and Corn Tortilla Bake Recipe
Nutrition Facts*
Serving Size
14 Recipe
Servings Per Recipe
4
Amount Per Serving
Calories
486
Calories from Fat
108
% Daily Value
Total Fat
12g
18%
Saturated Fat
4g
20%
Trans Fat
0g
Cholesterol
88mg
29%
Sodium
552mg
23%
Total Carbohydrates
54g
18%
Dietary Fiber
4g
16%
Sugars
16g
Protein
44g
Calcium
35mg
4%

Number of servings: 4

Calories per serving: 486

Preparation time: 25 min

Total time: 55 min

Ingredients

6 corn tortillas

Nonstick cooking spray

2 tsp canola oil

1 lb ground turkey breast

12 cup chopped onion

12 cup chopped green bell pepper

2 cups frozen, whole-kernel corn

2 tbsp water

1 tbsp onion powder

1 tbsp chili powder

12 tsp cumin

14 tsp salt

1 (12-oz) can evaporated skim milk

2 tbsp flour

4 oz reduced-fat cream cheese, cut into pieces

14 cup sliced black olives

Directions

Preheat oven to 375°F.

1. Cut corn tortillas into quarters and set aside.

2. Spray a medium-size baking dish with nonstick cooking spray and set aside.

3. Spray a large skillet with nonstick cooking spray. Place the skillet over medium-high heat and add canola oil. When oil is hot, add ground turkey, onion, and bell pepper. Cook and stir 5 to 6 minutes or until turkey is cooked through.

4. Add corn and water. Cover and cook 1 minute.

5. Add onion powder, chili powder, cumin, and salt. Mix the milk with the flour in a small bowl and add to the skillet with the cream cheese. Stir 2 minutes to thicken and melt cream cheese. Remove from heat and set aside.

6. Place 13 of the tortilla pieces in the baking dish and top with 13 of the turkey mixture. Repeat layers 2 more times and top with black olives. Cover and bake 20 minutes. Uncover and bake 10 minutes longer.

Makes 4 servings.

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