Nacho Casserole

1 large red bell pepper, chopped
1 pound ground turkey breast
1 tsp garlic, minced
1 cup carrots, chopped
1 cup medium-hot salsa
1 cup 1%-milk
3 tbsp flour
1 cup reduced fat sharp cheddar cheese
3 green onions, sliced
8 8” flour tortillas, cut into bite size pieces
8 tbsp light sour cream
Cooking spray

1. Heat oven to 375 degrees. Coat a 13 X 9 X 2” backing dish with cooking spray.
2. Heat large skillet at medium-high heat. Coat skillet with cooking oil. Add the ground turkey and red peppers to the skillet; cook, stirring to break up clumps of turkey, until the peppers are soft and the turkey is no longer pink, about 5 minutes.
3. Meanwhile, in food processor, process the carrots and garlic until finely processed. Add the carrot and garlic mixture to the turkey and peppers. Cook for 3 to 4 minutes or until the carrots have softened. Set meat and vegetable mixture aside.
4. Turn the heat under the skillet down to medium heat. Add the milk. Simmer for a few minutes until hot but not boiling. Add the flour to the milk and whisk continuously until a thick sauce develops. Stir in ½ cup of the cheese just until melted. Stir in the salsa, meat mixture and tortilla pieces. Scrape mixture into the baking dish. Sprinkle the remaining cheese over the top.
5. Bake at 375 degrees for 30 minutes. Sprinkle the green onions over the top. Bake an additional 5 minutes. If the top is browning too quickly you can cover with aluminum foil and continue baking.
6. Serve with 1 tbsp of light sour cream. This recipe makes 8 servings.

Number of Servings: 8

Recipe submitted by SparkPeople user CDHORBACH.