Ingredients
-
1 1/4
-
1 1/4
-
15
-
11
-
10 3/4
-
4
-
1
-
1
-
1/3
-
1/3
-
-
-
-
-
Directions
Tex Mex Turkey Casserole, This is a spicy casserole When I made this casserole used 1 pound fresh ground turkey (fresh is needed as before I tried frozen ground and my meat was soupy), used 16oz of black beans, used Campbell’s creamy tomato soup (Campbell’s has discontinued creamy ranchero tomato soup I can only find it online), used Wegman’s whole grain tortilla chips Note: I needed to spray my pan with cooking spray as my turkey began to stick also I recommend adding the chili seasoning after the turkey is cooked so you know the turkey is completely cooked When I make this again I plan to use regular taco seasoning, and regular corn as my family thought this was way to spicy I found this recipe in Sandra Lee Semi-Homemade Slow Cooker Recipes cookbook Note: If you don’t have individual casseroles, spoon the mixture into a 2-quart casserole Bake in preheated oven for 45-50 minutes or until hot
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Steps
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1
Done
|
Preheat Oven to 350. |
|
2
Done
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in a Large Skillet, Over Medium-High Heat, Cook and Stir Turkey With Chili Seasoning Mix Until Turkey Is Browned, Breaking Up Clumps. Drain Off Fat; Stir in Beans, Mexicorn, Soup, and Green Chile Peppers. Divide Mixture Among Six 8-Ounce Casseroles. |
|
3
Done
|
Cover With Crushed Tortilla Chips and Cheese. Sprinkle With Olives and Jalapeno Pepper Slices. |
|
4
Done
|
Bake in Preheated Oven About 30 Minutes or Until Hot. |
|
5
Done
|
Serve With Sour Cream and Salsa If Using. |
