Topic: Nutrition and food safety
What a good idea!--A lower carb Turkey Burrito Casserole!-4 servings
1 lb ground turkey
1 pkg Taco seasoning mix
1 can of Rotello diced tomatoes with green chilis
4 low carb flour tortillas
6 oz shredded Mexican blend cheese
1 can refried beans, rinsed and drained
Toppings: tomato salsa, Greek yogurt, chopped black olives
Prep a casseole dish with a little oil
Brown and throughly cook ground turkey. Poutry need to be cooked to 165 degrees remember, so use a high heat and get it browned. Add taco seasoning dry mix and water as directed on package. Add diced tomatoes,chilies and the liquid, and 1/2 of the black beans.
Layer 1 tortilla on the bottom of the casserole dish Follow with 1/3 of the meat mixture, and 1 oz. shredded cheese. Repeat for two more layers, like you are creating a lasagne. Then top with the 4th tortilla and remaining cheese and remaining 1/2 of black beans.
You can bake the caaserole now at 350 degrees for 45 minutes . Let rest about 5 minutes, slice into 4 servings and plate with a good green salad.
OR--you can promptly cover and refrigerate and bake the next day.
IF you choose this route, then you have to remember the food safety rule for: Previously Heated Foods.
First, cover and promptly refrigerate the assembled casserole.
Second, Rehat as quickly as possible to the internal temperature of 165 degrees. (For this reason, frozen foods are often re-heated at high baking temperatures. )
Third, the internal temperature for previously heated foods is 165 degrees or greater.
So, here's a picture of the refrigerated casserole after 45 minutes at 350 degrees. It looks "done" but see the temperature? It's not even close to 165 degrees!
I promptly closed the oven and allowed it to bake for another 15 minutes (33% longer than original baking time). And now check the temerature--
The lesson here is to remember to use your thermometer to verify the internal temperature, and do not rely only on suggested baking times, especially if you are baking from refrigerated or frozen states.
AND--remember that previously heated foods are their own category and the temperature needs to be above 165 degrees for food safety.