Best Turkey Tex Mex Casserole Recipes

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TURKEY TEX MEX CASSEROLE



Turkey Tex Mex Casserole image

This is so full of flavor, easy and quick. Using canned, frozen, dried spices, and leftover foods. Great for pot luck. My aim with this dish besides being tasty and easy was to keep it low in fat and sodium. You can add salt to taste I leave it out with the canned foods having enough sodium for my family. If you're not worried about fat add a layer of shredded jack cheese last 5 minutes just to melt. Any leftover meat can be used.

Provided by Rita1652

Categories     One Dish Meal

Time 1h20m

Yield 10 serving(s)

Number Of Ingredients 19

1 cup hot water
1 cup white rice
20 ounces frozen mixed vegetables
10 ounces cream of chicken soup with herbs
4 ounces chopped fire roasted green chilies
4 cups diced cooked turkey
28 ounces crushed tomatoes, divided in half
1/2 teaspoon ground cumin
1/2 teaspoon garlic powder
1 teaspoon onion flakes
1 teaspoon dried parsley
1/2 teaspoon dried oregano
1 chipotle chile in adobo, diced
1/4 teaspoon chili pepper flakes (optional)
1 cup shredded monterey jack cheese (optional)
sour cream
fresh cilantro
fresh parsley
salsa

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.

Nutrition Facts : Calories 225.7, Fat 3.4, SaturatedFat 1, Cholesterol 42.6, Sodium 240.8, Carbohydrate 28.8, Fiber 4.2, Sugar 3, Protein 20.4

TEX MEX TURKEY CASSEROLE



Tex Mex Turkey Casserole image

This is a spicy casserole. When I made this casserole I used 1 pound fresh ground turkey (fresh is needed as before I tried frozen ground and my meat was soupy), I used 16oz of black beans, I used Campbell's creamy tomato soup (Campbell's has discontinued creamy ranchero tomato soup I can only find it online), I 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.

Provided by internetnut

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 12

1 1/4 lbs uncooked ground turkey
1 1/4 ounces mccormick tex mex chili seasoning mix
15 ounces s&w low sodium black beans, rinsed and drained
11 ounces Green Giant Mexicorn, drained
10 3/4 ounces Campbell's creamy ranchero tomato soup
4 ounces la victoria diced green chili peppers, drained
1 cup tostitos tortilla chips, crushed
1 cup kraft shredded Mexican blend cheese
1/3 cup early california sliced black olives, drained
1/3 cup jalapeno pepper, slices drained (Ortega)
knudsen sour cream (optional)
salsa (optional)

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.

Nutrition Facts : Calories 308.3, Fat 15.6, SaturatedFat 6.5, Cholesterol 97.8, Sodium 404.7, Carbohydrate 15.7, Fiber 5.1, Sugar 2.2, Protein 26.3

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