© 2024 National Turkey Federation
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1225 New York Avenue NW, Suite 400, Washington, D.C. 20005
1-1/2 lbs GROUND TURKEY
1 c chopped onion
1 Medium sweet green pepper, seeded and chopped
1 (1.4-oz) package taco seasoning mix
1/4 c water
6 (10-inch) flour tortillas
1 (14-oz) can refried beans
3 c shredded Monterey jack cheese, DIVIDED
1 c light sour cream
1/2 c salsa
2 c shredded lettuce
1-1/2 c chopped red ripe tomato
1/3 c black olives, pitted and sliced
In a large skillet, over medium-high heat, cook turkey, onion and green pepper; breaking up turkey with back of a wooden spoon. Cook until turkey is no longer pink.
Stir in taco seasonings and water and bring to a gentle boil. Immediately reduce heat to a simmer and cook 5 minutes or until liquid is reduced.
Spread 1/4 cup refried beans on each tortilla and top with 3/4 cup turkey mixture and 1/3 cup cheese. Roll each tortilla and place, seam side down, and side by side in a greased 9x13-inch baking dish. Sprinkle with remaining cheese.
Bake in a preheated 350 degree F oven, on the middle shelf, for 30 minutes or until bubbly.
Spread sour cream over top of casserole and top with salsa, lettuce, tomato and black olives.