Turkey Tex Mex Casserole Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
• Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
• Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
• Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Steps:

• Heat oven to 350°F. Spray 9 X 13 inch pan with cooking spray.
• In your bowl, stir together beans, tomatoes, cilantro and cumin.
• Spread 1/2 cup of the enchilada sauce in baking dish.
• Arrange half of the tortellini over sauce.
• Layer with half of the bean mixture, half turkey, half of green onions and half of the olives.
• Pour 1/2 cup enchilada sauce over top.
• Repeat layers.
• Top with remaining enchilada sauce and the cheese.
• Bake uncovered 30 minutes or until thoroughly heated through and lightly browned.
• Let stand 15 minutes before serving.

Steps:

• Preheat oven to 350°. In a large skillet, cook ground beef and onion over medium heat until beef is no longer pink, 10-12 minutes, breaking into crumbles; drain. Stir in soups, enchilada sauce, milk and garlic powder. , Place half of the broken taco shells in a 13x9-in. baking dish. Layer with half of the meat mixture and half the cheese. Repeat layers using remaining taco shells, meat mixture and cheese. Bake until heated through, 40-45 minutes. Let stand 5 minutes before serving.

Steps:

• Preheat oven to 350 degrees.
• Add rice in a microwave dish with hot water and microwave for 3 minute on med high heat.
• Meanwhile in a 9x13 casserole dish mix vegetables, soup, chilies, turkey, 1/2 the crushed tomatoes, then the rice. Mix well.
• Add the seasonings to the remaining crushed tomatoes. Pour over the turkey mixture spreading to top.
• Cover with foil and bake for 60 minutes.
• Optional:.
• Spread shredded cheese over top and bake 5 more mintes.

Steps:

• Combine the refried beans, frozen corn, poblanos, 1/4 cup cilantro, the cumin and chile powder in a medium bowl. Combine the salsa, tomatoes and the remaining 1/4 cup cilantro in a separate medium bowl. Toss the cheddar and muenster cheese in a third bowl; set aside.
• Spread about 1/2 cup of the salsa mixture in a thin layer in a 6-quart slow cooker. Top with about 6 tostada shells, breaking them as needed to cover the bottom. Spread half of the bean mixture over the tostada shells, then sprinkle with 1 1/2 cups of the cheese mixture and 1 cup of the salsa mixture. Repeat the layers (tostada shells, bean mixture, cheese, salsa mixture), then top with the remaining tostadas, cheese and salsa.
• Cover and cook on low, 4 hours. Uncover and let rest 15 minutes. Serve with the sliced avocados, sour cream, cilantro and pickled jalapenos.

Steps:

• Preheat oven to 350.
• 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.
• Cover with crushed tortilla chips and cheese. Sprinkle with olives and jalapeno pepper slices.
• Bake in preheated oven about 30 minutes or until hot.
• Serve with sour cream and salsa if using.

Steps:

• Heat olive oil in a large saucepan over medium heat. Add minced onions and cook until onions begin to soften, about 4 minutes. Add garlic, chili powder, cumin and oregano and cook, stirring, for 1 minute.
• Stir in water, tomato soup, diced tomatoes, salsa, shredded turkey, parsley and bouillon cubes. Bring to a boil, then reduce heat, and simmer 5 minutes or until bouillon cubes dissolve. Add black beans, corn, sour cream and cilantro. Simmer for 20 to 30 minutes.
• Serve soup with crushed tortilla chips, chopped green onion, shredded cheese and additional cilantro and sour cream.