Spiced turkey mince with capsicum and sweetcorn layered between corn tortillas and tomato sauce, baked under cheddar and finished with yoghurt and lime.
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Prep 20 minCook 45 minServes 4
Ingredients
Why metric?
Metric avoids regional spoon ambiguity. US uses 5 mL tsp, 15 mL tbsp and 240 mL cup. Small masses stay in grams unless a verified recipe conversion exists. More on measurements
600 g turkey mince
6 corn tortillas (150 g)
400 g canned no-added-salt tomatoes
1 medium brown onion, finely chopped (150 g)
1 large red capsicum, diced (200 g)
200 g frozen sweetcorn kernels
2 garlic cloves, finely chopped (10 g)
3 g ground cumin
3 g smoked paprika
60 ml extra-virgin olive oil (54 g)
60 g cheddar, coarsely grated
250 g greek-style yoghurt
10 g flat-leaf parsley, chopped
15 ml lime juice (15 g)
Ground black pepper, to taste
Method
Warm the oil in a wide pan and cook the onion and capsicum over medium heat for 8 minutes, until soft and beginning to colour at the edges. Add the garlic, cumin and smoked paprika and stir 30 seconds, until the spices smell toasted.
Raise the heat, add the turkey mince and break it up with the back of the spoon. Cook 6-8 minutes, until no pink remains and the meat has started to catch and brown in places rather than simply steaming grey.
Add the tomatoes, crushing the whole ones, along with the corn and plenty of pepper. No salt goes in: the tortillas and the cheddar baked on top bring all the salt this needs. Simmer 10 minutes, until the sauce is thick enough that a spoon drawn across the base leaves a track that fills slowly.
Heat the oven to 190C. Spoon a thin layer of the mixture into a baking dish, then build up alternating layers of tortillas, torn to fit, and the remaining mixture, finishing with the mixture on top.
Scatter the cheddar over and bake 25-30 minutes, until the cheese is bubbling and browned at the edges and the sauce is blipping up the sides of the dish.
Rest it 5 minutes so the layers set, then squeeze the lime over and serve with the yoghurt and parsley on top.
Safety and storage
Cook to
74°C / 165°F in the centre (poultry, including minced poultry)
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
The table gives poultry cuts as 74°C. Minced poultry is taken to the same temperature rather than the 71°C mince figure, because mincing spreads surface bacteria through the whole mass. Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
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Turkey, Corn and Capsicum Enchilada Bake
Serves 4 · Prep 20 min · Cook 45 min
Spiced turkey mince with capsicum and sweetcorn layered between corn tortillas and tomato sauce, baked under cheddar and finished with yoghurt and lime.
Ingredients
600 g turkey mince
6 corn tortillas (150 g)
400 g canned no-added-salt tomatoes
1 medium brown onion, finely chopped (150 g)
1 large red capsicum, diced (200 g)
200 g frozen sweetcorn kernels
2 garlic cloves, finely chopped (10 g)
3 g ground cumin
3 g smoked paprika
60 ml extra-virgin olive oil (54 g)
60 g cheddar, coarsely grated
250 g greek-style yoghurt
10 g flat-leaf parsley, chopped
15 ml lime juice (15 g)
Ground black pepper, to taste
Approximate per serving
2821 kJ / 674.2 kcal · protein 42.3 g · carbohydrate 34.9 g · fibre 7.6 g · fat 38.9 g · sodium 398.4 mg
Method
Warm the oil in a wide pan and cook the onion and capsicum over medium heat for 8 minutes, until soft and beginning to colour at the edges. Add the garlic, cumin and smoked paprika and stir 30 seconds, until the spices smell toasted.
Raise the heat, add the turkey mince and break it up with the back of the spoon. Cook 6-8 minutes, until no pink remains and the meat has started to catch and brown in places rather than simply steaming grey.
Add the tomatoes, crushing the whole ones, along with the corn and plenty of pepper. No salt goes in: the tortillas and the cheddar baked on top bring all the salt this needs. Simmer 10 minutes, until the sauce is thick enough that a spoon drawn across the base leaves a track that fills slowly.
Heat the oven to 190C. Spoon a thin layer of the mixture into a baking dish, then build up alternating layers of tortillas, torn to fit, and the remaining mixture, finishing with the mixture on top.
Scatter the cheddar over and bake 25-30 minutes, until the cheese is bubbling and browned at the edges and the sauce is blipping up the sides of the dish.
Rest it 5 minutes so the layers set, then squeeze the lime over and serve with the yoghurt and parsley on top.
Safety and storage
Cook to
74°C / 165°F in the centre (poultry, including minced poultry)
Keeps
3 days refrigerated below 5°C
Reheat to
steaming hot, at least 60°C
The table gives poultry cuts as 74°C. Minced poultry is taken to the same temperature rather than the 71°C mince figure, because mincing spreads surface bacteria through the whole mass. Colour and clear juices are not a reliable test. Check the thickest part with a thermometer.
Cool and cover within two hours of cooking; split large amounts into shallow containers so they chill quickly. Reheat until steaming hot, at least 60°C.
Cooking around the things that genuinely lower the risk of stones returning — fluid, sodium, and keeping dietary calcium adequate rather than cutting it. Which matters most depends on your stone type and your metabolic results, so this belongs alongside your own medical and dietetic care.
