This hearty Mexican dish does very well if prepared a day ahead of
time and reheated for a meal. The recipe calls for a lot of chili powder, so you may want to start by using less and then adjust the
quantity to suit your taste buds' ability to withstand heat. Serves 6.
2 green peppers, chopped
2 medium onions, chopped
3 tbsp olive or canola oil
1 lb ground turkey or beef
1/4 cup chili powder (or less, to taste)
1 tbsp flour
1 16-oz can diced tomatoes
12 large corn tortillas
24 oz grated Monterey jack cheese
1 large can fat-free refried beans
Saute peppers and onion in 2 tablespoons oil until tender; set aside. Brown meat; crumble thoroughly while cooking. Mix half the chili
powder with meat while cooking. Stir in half the onions and peppers;
set mixture aside to cool.
Heat 1 tablespoon oil in skillet; mix in flour. Add tomatoes and remaining chili powder. Stir until thickened. Stir in remaining onions
and peppers.
Preheat oven to 350 degrees. Heat tortillas lightly in a skillet or microwave oven. One at a time, lay a tortilla flat; put some refried
beans, grated cheese, and meat mixture in the center; and roll up. Arrange filled tortillas in a 9-inch x 13-inch baking dish. Pour
tomato sauce over; sprinkle with remaining cheese.
Bake half an hour, until cheese is thoroughly melted. Let sit 10 minutes before serving.
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