Aired October 30, 2012
1/2 small onion, chopped
1 1/2 cans crushed tomatoes, divided
1 packet taco seasoning, divided
Lawrys Seasoning Salt, for sprinkling
3 cans refried beans
Red enchilada sauce
1 pack 8-inch corn tortillas (15 total)
2 cups Mexican blend shredded cheese
Chopped black pitted olives, for topping
Sour cream, for serving
In a large skillet over medium-high heat, begin to brown the turkey. Once the meat begins to brown, add in the onion. After the meat has been cooked, drain off any extra fat and discard.
Add crushed tomatoes into meat. Season with half a pack of the taco seasoning and some Lawrys Salt. Let it cook in, about 5-10 minutes.
In a saucepot, put in the beans, 1 can full of water and the other half packet of taco seasoning. Stir it in and let simmer.
In a casserole dish, begin to layer your tortillas: Pour a light layer of enchilada sauce (enough to cover the bottom) into a medium skillet and keep it at medium heat. Take about 5 tortillas, fully wrap them up in the wax paper and microwave them for about 30 seconds or until soft. Dip each tortilla into the enchilada sauce on the stove. Repeat this step until you have covered the bottom of the casserole dish. Cover the tortillas with meat, top with beans and then with cheese.
Build a second layer, repeating the dipping of the tortillas and layering of beans, meat and cheese.
Now finish off with a layer of tortillas, cheese, olives and a tiny bit more enchilada sauce.
Place in the oven at 350F for 40 minutes. Remove, let it sit for a minute and enjoy.