Turkey Enchilada Stack
An old favourite any day of the week. Yum!
- Time
- 45 minutes
- Serves
- 4
- Calories
- 306
Ingredients
- 375g turkey mince
- 1 x pack Slendier lasagne sheets
- 1 can crushed tomatoes
- 1 can bean mix
- 100g red capsicum
- 1 tsp Cajun seasoning
- ¼ tsp ground cumin
- 100g hot salsa dip
- 20g light cheese, grated
- 120g baby spinach/rocket mix
- 2 tbsp balsamic vinegar
Method
- Preheat the oven to 180oC degree Celsius and place a non-stick pan on a high heat.
- Brown the turkey mince then add cumin, Cajun seasoning and capsicum. And cook for 2 minutes.
- Add tomatoes and beans until hot.
- Prepare the slendier sheets as per instructions on the packet and layer enchilada mix and sheets in an oven proof dish.
- Spread salsa on top and sprinkle cheese over that and back until golden.
- Mix salad leaves and balsamic and serve on the side.