Dee Cooper | Grayson-Collin EC
“My 18-year-old son came up with this recipe one evening when we were trying to figure out what to have for dinner. He works for a local barbecue restaurant in our hometown of Whitesboro and has been a ‘chef’ since the age of 8. Ground beef, meatless crumbles or even chicken can be used with this recipe. It is very versatile.”
1 pound ground turkey
Salt and pepper to taste
1 can refried beans (16 ounces)
3 8-inch flour tortillas
Greek yogurt as needed
1 1/2 cups shredded Mexican blend cheese
Black olives, sliced
1 cup chipotle sauce
1. Preheat oven to 350 degrees. Spray an 8-inch square baking dish with cooking spray.
2. In a large skillet, brown the ground turkey, seasoning it with salt and pepper if desired.
3. Spread a layer of refried beans on a tortilla, then spread a layer of Greek yogurt on top of the beans. Lay this down in the bottom of the baking dish. Top with some ground turkey, cheese, and a few sliced black olives. Repeat this process until the last tortilla is used, then pour the chipotle sauce over the top.
4. Bake 20–30 minutes. Take dish out of oven and let rest 10 minutes. Cut into wedges and serve with extra cheese, a dollop of Greek yogurt and a few black olive slices.
Servings: 4. Serving size: 10 ounces. Per serving: 548 calories, 40.92 g protein, 31 g fat, 28.22 g carbohydrates, 7.78 g dietary fiber, 1,504 mg sodium, 7.94 g sugars, 138 mg cholesterol