My son came up with the name for this turkey meatloaf. Its flavor is reminiscent of an enchilada – due in large part to the gluten free tortilla chips (that replace the usual breadcrumbs), and South of the Border seasonings. Apparently, it’s pretty irresistible, given the way my family (and guests) gobble it up.
I’m thinking it would make great leftovers (if only there was ever any left for me to find out)!
UPDATE: The other day I was in a bit of a hurry, so I sped up the whole process by simply tossing everything but the salsa and cheese into the bowl with the ground turkey and mixed it all together. Then I scooped half of the mixture into the prepared loaf pan, drizzled half the salsa onto it and then added the rest of the turkey mixture, smoothing it down before pouring the rest of the salsa on top. Bake as directed and add the cheese at the end, following the directions.
- lean ground turkey - 1 1/2 lbs.
- onion - 1 cup (chopped)
- green bell pepper - 1/2 cup (chopped)
- garlic - 1 Tablespoon (minced)
- organic corn - 1 cup (fresh or frozen)
- mild green chilis - 4 oz. can (diced)
- GF corn tortilla chips - 1/2 - 3/4 cup (crushed)
- chili powder - 1 teaspoon
- cumin - 1/2 teaspoon
- cayenne pepper - 1/4 teaspoon
- tomato paste - 2 Tablespoons
- salsa - 1 cup (your favorite)
- Monterey Jack cheese or a non-dairy version - 1 cup grated
Preheat the oven to 375 degrees Fahrenheit. Lightly spray a loaf pan.
Wash and chop the onions and bell pepper. Mince the garlic. In a bowl, break up the ground turkey with a fork and set aside. Crush the GF tortilla chips. You can let the blender or food processor do the work for you, or place them in a bag and crush them with a rolling pin.
Then saute the onion, bell pepper and garlic in a skillet with a couple of Tablespoons of cooking oil for a few minutes (until the onions are transparent). Add the corn, chili powder, cumin, and cayenne pepper. If using frozen corn, it does not have to be defrosted first. Just break it up in the skillet.
Stir the vegetables and seasonings together and cook for just a few more minutes before mixing together with the turkey. Stir in the mild green chilis. Then add the crushed GF tortilla chips and mix thoroughly. You can do this with a fork or your hands - whichever you prefer.
Scoop the turkey mixture into the loaf pan and smooth with a spatula.
Now measure and mix together 1 cup of your favorite salsa (mild, medium or hot) with 2 Tablespoons tomato paste. Spread 1/3 - 1/2 of it over the top of the loaf.
Bake for 45 - 50 minutes. Remove and add a bit more salsa and sprinkle with Jack cheese. Return to the oven and bake for approximately 10 more minutes or until the cheese has melted.
Remove from the oven and allow to sit for an additional 10 minutes before cutting. Drizzle the remaining salsa mixture over the slices and serve! :)