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Enchilada Casserole

This hearty Mexican dish does very well if prepared a day ahead of time and reheated for a meal. The recipe calls for a lot of chili powder, so you may want to start by using less and then adjust the quantity to suit your taste buds' ability to withstand heat. Serves 6.

2 green peppers, chopped 
2 medium onions, chopped 
3 tbsp olive or canola oil 
1 lb ground turkey or beef 
1/4 cup chili powder (or less, to taste) 
1 tbsp flour 
1 16-oz can diced tomatoes 
12 large corn tortillas 
24 oz grated Monterey jack cheese 
1 large can fat-free refried beans 

Saute peppers and onion in 2 tablespoons oil until tender; set aside. Brown meat; crumble thoroughly while cooking. Mix half the chili powder with meat while cooking. Stir in half the onions and peppers; 
set mixture aside to cool. 

Heat 1 tablespoon oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thickened. Stir in remaining onions and peppers. 

Preheat oven to 350 degrees. Heat tortillas lightly in a skillet or microwave oven. One at a time, lay a tortilla flat; put some refried beans, grated cheese, and meat mixture in the center; and roll up. Arrange filled tortillas in a 9-inch x 13-inch baking dish. Pour tomato sauce over; sprinkle with remaining cheese. 

Bake half an hour, until cheese is thoroughly melted. Let sit 10 minutes before serving.

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