Enchilada Casserole

If you're like me...
I had you at 'enchilada' and 'casserole'.


My family is crazy for Mexican food
and could eat it every day.
(Except for mini breaks for sushi and Thai food for me.)
(And chicken nuggets for the kids.) 
(And bbq for Gary.)


This enchilada casserole is easy
and 'crazy soccer schedule' friendly.
And the kids eat it without complaint.

Winner.

I doubt Thomas Keller will put this on the menu at The French Laundry anytime soon, but whatever.

Enchilada Casserole
1 lb. ground turkey (or beef, if that's more your thing)
1/2 onion, chopped fine (the finer the better, in my kids' opinion)
2 cloves garlic, minced
6 oz. can tomato paste
15 oz. can tomato sauce
1 tsp. cumin
2 tsp. chili powder
flour tortillas
2 cups shredded cheese

Brown the meat with the onions and garlic and drain.  Stir in the tomato sauce, paste, cumin, chili powder and salt to taste.  Mix well and let it thicken a bit.
Spray a casserole pan with Pam and spoon some of the turkey mixture on the bottom.  Then layer pieces of the tortillas, turkey, and cheese.  Repeat.  End with cheese on the top. 
Bake at 350 degrees for about 30 minutes until the cheese is melted.


{Oh...and I added some black beans this time...just because.}

You could also definitely use canned enchilada sauce and it would be delish.

Make it!