Turkey Enchilada Casserole

• 1 pound lean ground turkey
• 1 medium green pepper, chopped
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 2 cans (15 ounces each) black beans, rinsed and drained
• 1 jar (16 ounces) salsa
• 1 can (15 ounces) tomato sauce
• 1 can (14-1/2 ounces) Mexican stewed tomatoes
• 1 teaspoon each onion powder, garlic powder and ground cumin
• 12 corn tortillas (6 inches)
• 2 cups shredded reduced-fat cheddar cheese, divided

1. In a large nonstick saucepan coated with cooking spray, cook turkey, green pepper and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in beans, salsa, tomato sauce, tomatoes, onion powder, garlic powder and cumin. Bring to a boil. Reduce heat; simmer, uncovered, 10 minutes.
2. Preheat oven to 350u0b0. Spread 1 cup meat sauce into a 13x9-in. baking dish coated with cooking spray. Top with six tortillas. Spread with half the remaining meat sauce; sprinkle with 1 cup cheese. Layer with remaining tortillas and meat sauce.
3. Cover and bake 20 minutes. Uncover; sprinkle with remaining cheese. Bake 5-10 minutes longer or until bubbly and cheese is melted.

turkey, green pepper, onion, garlic, black beans, salsa, tomato sauce, tomatoes, onion powder, corn tortillas, cheddar cheese

Taken from www.tasteofhome.com/recipes/turkey-enchilada-casserole/ (may not work)