Thursday, October 10, 2013

Tasty Thursday: Turkey Enchil-lasagna (roll-over meal from turkey and stuffing meat loaf)


I love love love short cuts in the kitchen with big pay offs. This, my friends, is one of them. 

Remember my promise to share a roll over meal to make with the left over meatloaf from last week's post? Turkey and Stuffin' Meatloaf recipe from last week Well, here is it. 

Here's what you'll need to make this yummy time saver. 

 turkey and stuffing meatloaf
 left over gravy
 whole wheat flour tortillas
salsa verde (don't worry, it's not too spicy for the itty bitties)
frozen corn
black beans
green onions 
cheese (monterey or monterey jack)

OOPS! I forgot the corn in the ingredients pic. Good thing I remembered when it came time to put it together!

Since we had our second baby and even more important since I started homeschooling, I look for more and more ways to save time in the kitchen without relying on prepacked frozen meals or pizza. Not that there is anything wrong with that, in general. Our budget (and waistlines) just can't take much of that. 

I try to plan my meals out one month in advance and I try my hardest to have several meals I can make a double batch of to freeze or have a component of that meal that I can roll over into a new dish. Like the crock pot rotisserie chicken I shared with you a couple weeks ago, or the yummy turkey and stuffing meatloaf from last week. That way, I can either bust out one of these time-savers on a particularly busy day or if I'm lucky, have one whole week (nice timing for the end of the month) of nothing but roll over or homemade frozen meals. 

This meal can also be made fresh with regular ground turkey and be just as tasty. You could use cooked, shredded chicken or even ground beef or a leftover traditional meatloaf, but I'd swap out the salsa verde for an enchilada sauce in that case.

Grease a 9x13 baking pan. I love my Misto. It's a refillable oil sprayer. Saves on cooking sprays and chemicals. You just give a few pumps and spray it. I highly recommend it. As I recall it was around the $10 mark.

 It's hard to pour and take a pic. Oopsie!

Mix the left over with the salsa verde. My ingredients picture shows a large can. I couldn't find a 16-20oz can and it was cheaper to buy this big can compared to two smaller cans. I just used half  left the rest on the side for a topping if someone wanted it.

You can either slice the meatloaf or just break it up with your hand. I've tried both and prefer this method. Quicker and more coverage.

Spoon about 1/4 of the sauce on the bottom of the pan.

Place two tortillas on the bottom. Now, you can leave it like that and it would be totally acceptable and not compromise the dish. But my OCD wouldn't let me leave wholes so I ripped up an extra tortilla to fill in the whole in each layer.

Layer on 1/3 of the meatloaf, 1/3 of the corn, beans, green onions and cheese. Top with another 1/4 of the sauce. (I did half beans since I am breastfeeding and it upsets the baby.)

Continue to layer, ending with the sauce. Press the tortillas as you layer them.

Bake it in a 350-375 degree oven for about 40 minutes. Let it sit for at least 10 minutes so that you can easily cut it and dish it out. 

You can top it with lettuce, tomato, sour cream, salsa, avocado or crushed chips I like having something crunchy on top. Anything you would put on a taco.  It is tasty either way.

turkey and stuffing meatloaf (one loaf left over from last week's blog). Sliced or broken up by hand.
about 1 cup left over gravy
8-9 whole wheat flour tortillas
15-18 oz salsa verde (don't worry, it's not too spicy for the itty bitties)
about 1 cup frozen corn
1 can black beans, drained and rinsed
4-5 green onions 
2 cups cheese (monterey or monterey jack)

Mix the gravy and the salsa. Layer ingredients. Bake in 350 degree oven for 30-45 mins, until cheese is melted and dish is heated through. 

I hope you try this and enjoy it. I'd love to hear from you.


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1 comment:

  1. What a great way to use leftovers. This is brilliant. And it looks delicious.