This Mexican inspired recipe has been a favorite in our household for a number of years. Recently, we haven't made it as often due to the number of servings but that may change. After the most recent bake, we decided to freeze the second pie and thaw it after a month. This worked beautifully and the frozen was as tasty as the fresh made one.
As stated, this recipe makes 16 servings (2 8" pies that get cut into 8 pieces each.) If you don't want to be eating leftovers for a week, you can package and freeze one of the pies. It can then be reheated by placing it in a baking dish, covering it with aluminum foil, and baking it at 375 degrees for about 1 hour. Yeah, I know. It takes longer to thaw than to cook it fresh, but hey.
Servings: 16
Calories per Serving: 339 calories
Ingredients
- 32 oz ground turkey, 85% lean ground
- 1 onion, medium, 2-1/2" dia, raw
- 2 tsp garlic
- 2 serving (2 Tbsp) black olives sliced, can
- 5 cup green chili peppers
- 1 ¼ cup Rotel no salt added diced tomatoes & green chilies
- 2 cups Old El Paso taco sauce, medium
- 4 cup refried beans
- 10 flour tortillas, approx 7-8" dia
- 2 cup mexican blend cheese
Instructions
- Preheat oven to 350 degrees
- Brown meat with onions and garlic
- Add olives, green chile peppers, tomatoes with green chile peppers, taco sauce and refried beans. Mixing thoroughly.
- Simmer 15-20 minutes
- Spread a thin layer of meat mixture in a 13x9 pan
- Place 2 tortillas on meat mixture. Layer meat mixture, cheese, and tortillas creating two stacks with 5 layers each. Top with meat and cheese.
- Bake for 30 minutes at 350 degrees