3 cups (750 mL) Monterey jack cheese, shredded, divided
1 cup (250 mL) light sour cream
1/2 cup (125 mL) salsa
2 cups (500 mL) lettuce, shredded
1 tomato, chopped
1/3 cup (75 mL) black olives, pitted and sliced
Preheat oven to 350ºF (177ºC).
In a large skillet over medium-high heat, cook turkey, onion and green pepper; breaking up turkey. Cook until turkey is no longer pink. Stir in taco seasoning mix and water; bring to a boil, and simmer 5 minutes or until liquid is reduced.
Spread 1/4 cup (50 mL) refried beans on each tortilla; top with 3/4 cup (175 mL) turkey mixture and 1/3 cup (75 mL) cheese.
Roll each tortilla and place, side by side in greased 13" x 9" (33 cm x 22 cm) baking dish. Top with remaining 1 cup (250 mL) cheese. Bake 30 minutes.
Spread sour cream over top of casserole, top with salsa, lettuce, tomato and black olives.
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