Turkey Enchilada Pie

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  • Olive oil
  • 1/2 pound ground turkey (or leftover cooked turkey)
  • 1/2 large onion, diced
  • 1 green bell pepper, diced
  • 2 large cloves garlic, minced
  • 1 tablespoon ground cumin
  • 1 tablespoon ground chili powder
  • 1 teaspoon dried oregano
  • 1 (15 ounce) can pinto beans, drained and rinsed
  • Salt and freshly ground black pepper
  • 1 cup enchilada sauce
  • 3/4 cup pico de gallo-style salsa
  • 8-10 corn tortillas
  • 1/2 cup grated Pepper Jack cheese
  • Salsa and sour cream for garnish


Heat a large, lightly oiled, non-stick sauté pan over medium-high heat.
Add turkey. Stir frequently, breaking up meat as it cooks, until browned (if using leftover cooked turkey, skip this step).
Remove to a paper towel-lined plate.
Return pan to heat. Add onion and pepper. Sauté until onion is translucent.
Add garlic, cumin, chili powder and oregano. Stir frequently for 1 minute.
Return cooked turkey to pan. Add rinsed beans. Season to taste with salt and pepper. Remove from heat and set aside.
Preheat oven to 375°F.
In a mixing bowl, combine enchilada sauce and salsa.
Spray a 9-inch, deep dish pie pan with cooking spray.
Cover bottom of dish with tortillas.
Cover tortillas with 1/2 of turkey mixture and 1/3 of enchilada sauce mixture.
Add another layer of tortillas, topped with remaining turkey and another 1/3 enchilada sauce.
Cover with one more layer of tortillas and remaining enchilada sauce.
Spread sauce to entirely cover top of tortillas.
Cover with foil and bake for 20 minutes.
Remove foil and top with cheese.
Bake 10 minutes longer, or until cheese is melted and pie is heated through and bubbly.
Serve hot, topped with sour cream and salsa.

Recipe from Central Market Mill Creek - Culinary Resource Center
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