Layered Tijuana Casserole

Serves 6

8 oz extra lean ground turkey or beef
3/4 cup chopped onion
1/2 tsp dried minced garlic
4 (6-inch) corn tortillas
1 1/4 cup chunky salsa (mild, medium, or hot - We use medium)
1 (8 oz) can tomato sauce
1 (16 oz) can pinto beans, drained and rinsed
Scant 1 cup shredded reduced-fat cheddar cheese
1 cup frozen whole-kernal corn, thawed
1/3 cup sliced ripe olives (Love these)

In a large skillet sprayed with olive oil flavored cooking spray, brown meat
and onion. Stir in garlic. Place 1 tortilla in slow cooker container. Spoon
half of meat mixture over tortilla. Layer 1/2 cup salsa, 1/2 cup tomato sauce
and 1/4 cup cheddar cheese over top. Place another tortilla over cheese.
Layer half of pinto beans, 1/4 cup cheddar cheese, 1/2 cup corn and half of
olives over top. Repeat all layers. Cover and cook on LOW for 6 to 7
hours.
HINT: Thaw corn by placing in a colander and rinsing under hot water for
1 minute.

Jenn B aka Mom2Sam and Tiny
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