Enchilada Pie

This is my favourite new family recipe. It takes just 15 minutes or so before it goes in the oven, and most of that is stirring time. Forty minutes later, you're serving it for dinner. Served with a salad, it makes a complete meal; it's so filling, you're sure to have leftovers for lunch the next day.

It's worth looking for the corn salsa to make it with, but I think it would be a winner even with regular salsa.

Enchilada Pie

(From Goodness:Recipes and Stories, by Peter Neal and Chris Neal)

1 lb. ground turkey

2 tsp ground cumin

2 cups corn salsa (if you can’t find corn salsa, regular salsa would be fine)

1 cup frozen corn kernels

3 large (12”) flour tortillas

1 cup shredded mozzarella cheese (I used a touch more than a cup, and it was super-cheesy)

Preheat the oven to 350 degrees. Cover a cookie sheet with parchment paper to make it easier to remove the pie when done.

In a skillet over medium heat, stir ground turkey to break up any clumps until meat is no longer pink. Add cumin and combine. Stir in salsa and corn. Bring mixture to a simmer and cook for about 10 minutes to let the flavours meld. Remove from heat.

Place one tortilla on the parchment paper. Spread with half the turkey mixture. Sprinkle with one-third of the cheese. Top with second tortilla. Cover with remaining turkey mixture and sprinkle with another third of the cheese. Top with remaining tortilla (reserve remaining cheese). Cover with aluminum foil and bake for 30 minutes.

Sprinkle with remaining cheese and bake, uncovered, for another 10 minutes. Let cool 5 to 10 minutes before serving.

You can garnish with chopped green onions or sour cream, but it's also terrific served exactly as is.