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This is Mexican comfort food to the max. I usually top with some sour cream and cilantro.


  • 1 tablespoon canola oil
  • 1 pound lean ground beef
  • 2 red onions, chopped
  • 4 cloves garlic, smashed and chopped
  • 1 1/2 teaspoons chili powder
  • 1/4 teaspoon cumin powder
  • 1 (4-ounce) can diced green chiles, not drained
  • 1 (15-ounce) can tomatoes with green chiles, not drained
  • Salt
  • 1 teaspoon freshly ground pepper
  • 2 cups shredded low-fat Cheddar
  • 1 pint light cream cheese
  • 8 (6-inch) corn tortillas
  • 1 bunch green onions, sliced
  • 1/4 cup shredded low-fat mozzarella cheese


  • Preheat oven to 350 degrees F.
  • Heat a large non-stick skillet over medium-high heat.
  • Add 1 tablespoon canola oil to coat the bottom of the pot.
  • Add the ground turkey to the hot oil and brown, breaking it up as it cooks.
  • Drain meat into a colander and reserve.
  • To the same skillet which has a little residual fat from cooking the turkey, add the onions and cook over medium heat until soft; then add the garlic and cook until soft.
  • Stir in the chili powder and cumin.
  • Add the chiles and their juices and the tomatoes and their juices.
  • Add the meat back to the pan and stir until combined.
  • Reduce heat to low and simmer for 20 minutes or until thick.
  • Season with salt, to taste, and pepper.
  • In a medium bowl, combine Cheddar and cream cheese; set aside.
  • Line a casserole dish with half the tortillas and ladle half of the meat mixture over. Cover with half of the cheese mixture.
  • Top with half of the green onions.
  • Repeat layers 1 more time.
  • Bake for 45 minutes or until bubbling.
  • Let stand for 5 minutes before serving.

Categories: Main Dish  Mexican 
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