Fiesta Casserole

This is a really easy weeknight dinner. It also makes great leftovers. I served it with Mexican rice for high school girl friends Emily and Julie. And of course, Doug eat his fair share when he got home later that night. The recipe calls for ground beef, but I swap it out with turkey.

Ingredients:
1 pound lean ground turkey
1 large onion, diced
1 green bell pepper, diced
1 red bell pepper, diced
2 cups chunky tomato salsa (any temperature, I used hot because I like spicy things :-) )
1 14.5 ounce can of diced tomatoes with their juice
2 cups fresh or frozen corn kernals
12 corn tortillas (most corn tortillas are GF, as opposed to flour tortillas, but I use Trader Joe corn tortillas that have the GF symbol right on them)
Shredded cheddar cheese

Preheat the oven to 375 degrees. Heat a little olive oil over medium heat in a nonstick skillet. Add the brown and break up with a wooden spoon/spatula until it's lost its color. Add the peppers and let cook until peppers have softened a bit. Drain off any excess fat. Stir in the salsa, tomatoes and corn. Bring the whole thing to a boil then remove from heat.

Spread a cup of the meat sauce in the bottom of a casserole dish. Top with half of the tortillas, then spoon half of the remaining meat mixture on top. Sprinkle some cheese on this layer, then do it again. I put more cheese on the top of the dish - use however much you choose. Bake, covered,  for 25 minutes or until heated through. Serve with sour cream, avocado...whatever you'd like!