3 flour tortillas
8 oz. Red Lion Spicy Foods 20 Pepper Salsa
8 oz. tomato sauce
3/4 cup Monterrey Jack cheese, shredded
1 cup Mexican meat mixture - *see note
*For Mexican meat mixture, cook some ground turkey or beef until no longer pink.
Saute some onions, sweet peppers and chile peppers in with the meat. Let cool.
Use some for quesadilla casserole and freeze the rest - good in enchiladas,
tacos and burritos.
Spray the bottom of an 8" x 8" baking pan with cooking spray. Set aside.
Soften tortillas, either in a hot dry pan or wrapped in foil and heated in
a low-moderate oven for a few minutes until soft. In the baking pan,
spread first tortilla with 1/4 of the tomato sauce, 1/4 of the salsa,
1/4 of the Mexican meat mixture and 1/4 of the cheese. Top with another tortilla
and do the same. Then top with the last tortilla.
Spread with the rest of the sauce and salsa. Cover with foil.
Bake at 350 degrees for 25 minutes. Uncover and sprinkle with remaining cheese.
Cook for another 5 minutes until cheese is bubbly. Cut casserole into 3 pieces.
Top with sour cream and chopped cilantro, if desired.
Serve with refried beans or rice.