1 Tbl canola oil
1 lb ground beef or ground turkey
2 red onions, chopped
4 cloves garlic, smashed and chopped
1 1/2 teas chili powder
1/4 teas cumin powder
1 – 4 oz can diced green chiles, not drained
1 – 15 oz can tomatoes with green chilies, not drained
Salt
1 teas freshly ground pepper
2 cups shredded cheddar
1 pint light cream cheese
8 (6 in) corn tortillas
1 bunch green onions, sliced
1/4 cup shredded mozzarella cheese
Preheat oven to 350 degrees.
Heat a large skillet over medium heat. Add 1 Tbl canola oil to coat bottom of the pan. Add the ground beef and brown. Drain meat and set aside. To the same skillet add onions and garlic, cook until soft. Stir in the chili powder and cumin. Add the chilies and their juices and tomatoes and their juices. Add the meat back into the pan and stir until combined. Reduce heat to low and simmer for 20 min or until thick. Season with salt to taste and pepper.
In a medium bowl combine cheddar and cream cheese – set aside. Line a casserole dish with half the tortillas and ladle half the meat mixture over. Cover with half of the cheese mixture. Top with half of the green onions. Repeat layers one more time. Bake for 45 minutes or until bubbling. Let stand for 5 min before serving.