Enchilada Pie

I found the core of this recipe in a magazine, but tweaked it to fit my family. My husband loves it enough to eat it weekly, although I try not to make it that often. It makes a lot of food, but the leftovers are just as good. Check the labels on your enchilada sauce and tortillas, some contain gluten. If you can't find a canned gf encilada sauce, I use Las Palmas, buy a McCormick brand package. You just need to add water and tomato sauce to it.

Enchilada Pie

1 Tbsp olive oil
1 red or green pepper, chopped
1 package ground turkey, about 1 1/4 lbs
2 tsp ground cumin
1 can (10 oz) Rotel diced tomatoes
1 can (20 oz) red enchilada sauce, divided in half
1 can (4 oz) green chiles
1 can (15 oz) corn, drained
1 can (15 oz) black beans, drained and rinsed
12 corn tortillas
1 bag shredded cheddar jack cheese
Toppings: sour cream, guacamole, and salsa (optional)

Heat oil in a large skillet over medium heat. Add pepper and saute 3-4 minutes. Add turkey; cook, breaking up into chunks, until no longer pink, about 5 minutes. Stir in cumin, tomatoes, half enchilada sauce, and chiles. Bring to a simmer and cook 10 minutes to develop flavors. Remove from heat and add corn and beans.

Heat oven to 350.

Assemble enchiladas: Line bottom of a 9x13 pan with 4 tortillas, torn in large pieces. Top with half of meat mixture, then about one third of the cheese. Top with 4 more tortillas, and the other half of the meat mixture, and another third of cheese. Top with last 4 tortillas and pour the other half of the enchilada sauce over them.

Cover with foil and bake for 30 minutes. Uncover and sprinkle remaining cheese on it. Bake another 10 minutes until cheese melts.

Cool 5 minutes to let it set and serve with toppings, if desired.