Enchilada Casserole

I make this when I know that a lot of people are coming over. Some friends have similar recipes that they call "Mexican Lasagna". It's different from a traditional lasagna, and feeds a crowd, with some left over.

Enchilada Casserole

2 lbs. ground turkey
1 medium onion, chopped fine
1 pkg. Old El Passo taco seasoning (that's just the brand I choose)
1/2 c. water
1 can (15 oz.) Old El Passo enchilada sauce (again, that's just the brand I choose)
1 can (15 oz.) refried beans
1 can diced tomatoes
2 to 3 c. shredded cheddar cheese
1 large package corn tortillas (make sure they are corn and not flour)
+ sour cream, hot sauce, guacamole as toppings

1. Heat oven to 400º.
2. Brown meat and onions; mix in taco seasoning and 1/2 c. water. Set aside.
3. In large mixing bowl, combine: beans, 3/4 of the enchilada sauce and tomatoes.
4. Cut corn tortillas into quarters, or tear into random pieces.
5. Butter bottom of LARGE casserole dish, then spread a thin layer of enchilada sauce.
6. Place a layer of tortilla pieces, haphazardly, 2 or 3 pieces deep, to make a base for the casserole.
7. Layer as you would a lasagna: bean mixture; add a layer of cheese. Top that with a layer of tortillas, 2 deep. Add 1/2 of the meat mixture, layer of tortillas, top that and layer with cheese; repeat.
8. Bake, uncovered, for 30 minutes, or until you see the sides bubbling and cheese is melted.
9. Serve with sour cream, hot sauce, and/or guacamole.
   

NOTES: If you want, you can chop a couple of tortillas into little strips and put them on top of the casserole, where they will brown a little and get crispy; but be cautious, because they can burn easily. Alternative: top with crushed Tostitos/Doritos after baking.