1 package of corn tortillas (small)
1 lb ground turkey
1 jalapeno, seeded and finely chopped (optional)
1 chopped red bell pepper
3/4 cup of green onions
1/2 cup salsa or 1 packet of taco seasoning
2 cups reduced fat Mexican cheese
1 1/2 cups of low fat milk or almond milk
In a medium bowl, beat eggs, milk, and jalapeño with a whisk. Combine the ground turkey, chopped red pepper, green onions, jalapeño, and cheese in a separate bowl. Set both aside.
Spray a 5- to 6-quart slow cooker with cooking spray. Place 3 tortillas in a slow cooker, tearing, if needed, to cover the bottom.
Top the tortillas in slow cooker with half of the turkey, bell pepper, green onion, and cheese mixture. Layer 3 tortillas on top, then top those tortillas with the rest of the ground turkey, vegetable, and cheese mixture. Top that layer with remaining 3 tortillas, tearing, if needed, to cover mixture. Pour egg mixture over tortillas.
Cover and cook on low for 4 to 5 hours or on the high setting for 2 to 3 hours, or until temperature reaches 160°F and center is set.
Serve with salsa, jalapeños, scallions, and whatever other toppings you wish.