Tonight I cheated a bit and used a few canned/pre-made things to cook dinner with. One was a can of Enchilada Sauce ala Old El Paso, another was a set of low carb wraps, and the last was a packet of Taco Seasoning. (Old El Paso strikes again!) What I made with it all was something that I would call, “not exactly enchiladas”. Where classic enchiladas are extremely delicious, they are also extremely time consuming. Today, I wasn’t into the whole six hour cooking thing, so this funny little Mexican casserole was born.
- 4 Low Carb Wraps
- 2 tbs. Olive Oil
- 1 tsp. chopped Garlic
- 1 lb. Lean Ground Turkey
- 1 packet Taco Seasoning
- 1 can Red Enchilada Sauce
- 1 can black beans (rinsed and drained)
- crap loads of shredded Sharp Cheddar Cheese
Start out by slathering the bottom of your casserole dish with olive oil and chopped garlic. Because I had made roasted garlic that morning, my olive oil was lucky enough to have garlic bathing in it all day. Lucky, but not necessary. Oh! This would be a good time to preheat your oven to 375. Next, toss your ground turkey into a fry pan and let it cook up until it is nice and brown. Add the beans, break up the meat, then add 2/3 cup of water. (Or whatever your taco seasoning calls for.) Pop in the taco seasoning, then stir the meat and beans over the hot burner until all of the water evaporates. If you are addicted to spicy food, like I am, go ahead and sprinkle on some extra Cayenne Pepper. A little mouth fire never hurt anyone. Now remove the mixture from the heat and set it aside.
Next, pour half of the enchilada sauce into a wide, shallow bowl. Dip one wrap into the sauce, coating it completely. Now fill the wrap with as much of the meat and bean mixture as it can hold. Fold it up like a burrito and place it into the casserole dish. Repeat this with each of your wraps. Ideally, you’ll use up all your meat, but if you don’t, don’t worry. It will taste pretty ding dang good when you scoop it up in a spoon, smother it with shredded cheese, and pop it into your mouth. (See? It pays to be the one cooking dinner.) Speaking of shredded cheese, you’ll need it soon. Pour the remaining enchilada sauce over the top of your little burritos and then smother the whole thing with shredded cheese.
Place the casserole into the oven and let it bake for about 20 minutes. The whole thing should be bubbling and oozing in a very seductive way. If your casserole is already golden and crispy on top, then take it out. If it needs a little extra push, try broiling it for an additional 2 – 5 minutes. After you’ve removed it from the oven you’ll want to dive right in, but it’s best to let it sit for a few minutes before you get into it. Try serving it along with sour cream, Spanish rice, or guacamole. A salad would be a great addition as well, since this casserole is a bit in the heavy side.