Southwestern Turkey Casserole Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the chicken soup, mushroom soup, chile peppers and sour cream.
• Line the bottom of a 9x13 inch baking pan with corn tortillas. Follow with a layer of turkey. Pour soup mixture over turkey, sprinkle with 1/2 of the cheese. Repeat layers and top with cheddar cheese. Bake for 30 to 45 minutes or until cheese is browned and bubbly.

Steps:

• In a small saucepan, combine the first six ingredients. Cook over medium heat for 3-5 minutes or until heated through, stirring occasionally. , Pour half of the turkey mixture into a 3-cup baking dish coated with cooking spray. Sprinkle with half of the cheese. Top with remaining turkey mixture and cheese., Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Cook macaroni according to package directions. Meanwhile, in a large skillet, saute onion and red pepper in butter and oil until tender. Stir in the flour, salt, cumin and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in cheese until melted., Drain macaroni; add to cheese mixture. Stir in the turkey, tomatoes, corn and peas. Transfer to a 1-qt. baking dish coated with cooking spray. Bake, uncovered, at 350° for 20-25 minutes or until bubbly.

Steps:

• Preheat oven to 350.
• Spray 9X13 dish with non-stick cooking spray.
• Break tortillas into pieces on bottom of pan.
• Layer turkey slices over tortillas.
• In a large mixing bowl, combine green chilies, black olives, corn, cilantro and cheese. Pour over turkey layer.
• In same bowl, whisk together eggs, milk, garlic and pepper. Pour over cheese layer.
• Cover pan with foil and bake at 350 for 45-50 minutes or until a knife inserted in center comes out clean.

Steps:

• Spray an 8 by 8 by 2-inch baking pan with nonstick spray. Drain all but 2 tablespoons liquid from Mexicorn. Place reserved 2 tablespoons liquid in a medium bowl. Add egg to liquid and whisk to blend. Stir in Mexicorn. Add corn muffin mix and stir until just combined. Transfer mixture to prepared pan. Bake until a toothpick inserted into center comes out clean, about 20 minutes.
• Meanwhile, in a large resealable bag, toss turkey with flour until flour is absorbed into meat. Heat oil in a wide 2-quart pot over medium heat. Add turkey and cook until browned, about 5 minutes. Crush the canned tomatoes by hand and add tomatoes and liquid. Add beans and tomato paste. Simmer over medium-low heat until chili is slightly thick, about 8 minutes. Spoon chili into bowls. Top with sour cream, cilantro, and onion. Serve hot with corn bread.
• Preheat oven to 400 degrees F.

Steps:

• Chop your garlic and veggies.
• Cook bacon in a large nonstick skillet over medium high heat until crisp. Wipe excess grease from pan and return skillet to heat.
• While bacon cooks, combine turkey meat, garlic, shallot or onion, thyme, cilantro or parsley, bell pepper, serrano or jalapeno pepper, cumin, hot pepper sauce, grill seasoning or salt and pepper. Divide mixture into 4 equal mounds then form meat into patties. Drizzle patties with vegetable oil to coat. Cook in skillet over medium high heat for 5 to 6 minutes on each side. Place sliced cheese over the patties in the last 2 minutes of cooking, use 1 or 2 slices for each patty, as you like.
• Pile cooked cheeseburgers into buns. Spread sweet relish or jelly on bun tops and set red leaf lettuce into place, using the relish or jelly as glue. Top cheeseburgers with 2 slices of cooked, crisp bacon or turkey bacon and lettluce. Then serve with tortilla chips, tossed salad and/or spicy o-nuts.

Steps:

• saute turkey in nonstick skillet over medium heat and a little olive oil if needed.
• add seasonings to meat when meat is about half way done, meat will become dark.
• add beans and pasta and broth and hot sauce.
• let cook for 5 minutes.
• top with cheese if desired.