- 1 pound ground turkey ( or hamburger)
- 1 large onion, chopped
- 1 clove garlic, minced
- 1 cup salsa
- 2 tablespoons water, if using thick salsa (above)
- 1/2 tablespoon ground cumin
- 1/2 tablespoon chili powder
- 1 teaspoon paprika
- 1 teaspoon salt
- 1 teaspoon sugar
- 1/2 teaspoon ground black pepper
- 1 can (15 ounces) dark red kidney beans, drained
- 1 can (15 ounces) black olives, sliced
- 12 ounces (3 cups) shredded sharp cheddar cheese
- 5 medium-sized flour tortillas
Brown ground turkey with the onion and garlic. Drain fat and put meat into a large mixing bowl. Set aside.
Return skillet to the stovetop and heat salsa, water (if your salsa is thick), cumin, chili powder, paprika, salt, sugar, and pepper over medium heat until hot. You should end up with a sauce that is thin enough to spread, like pizza sauce.
Add beans, olives, and 2 cups of the cheese to the meat mixture and toss to combine.
Grease a 9 x 13-inch baking dish. Using about 2 1/2 of the flour tortillas, arrange them in a single layer across the bottom of the pan. Tear tortillas as needed (doesn’t have to be perfect).
Spread meat mixture in a layer over the tortillas. Top with remaining tortillas, again, in a single layer, tearing as needed to cover gaps.
Spread salsa mixture over top tortillas and sprinkle with remaining cup of cheese. Bake at 375 degrees for 25-30 minutes, until cheese is melted and casserole is heated through.
