This surprising Tex-Mex casserole features the familiar flavors of cream of chicken soup, onion, chilies and chili powder, and will have your family begging for seconds. It has a little heat to it, but you can spice it up or down to your liking. Play around with the different cheeses to make it your own. Smart Recipes, American Recipes, Turkey,Dairy Recipes, Recipes Turkey,Dairy American Tex-Mex Turkey Casserole Tex-Mex Turkey Casserole Recipe | PT1H40M Serves 6 Ingredients: 2 Pounds Ground Turkey 1 Large Green Bell Pepper 0.5 Pound Button Mushrooms 4 Cloves Garlic 1 Tablespoon Chilli Powder 1 Tablespoon Ground Cumin 1 Medium Red Onion 10 Ounces Condensded Cream Of Chicken Soup 10 Ounces Diced Tomatoes With Green Chile Peppers 1 Cup Shredded Sharp Cheddar Cheese 1 Cup Shredded Monterey Jack Cheese 1 Cup Your Favorite Jarred Salsa 1 Cup Sour Cream 1 Cup Corn 1 Cup Black Beans 12 Small Corn Tortillas 1 Large Jalapeno Preheat oven to 350 degrees. Lighty grease a large casserole dish with cooking spray. In a small bowl combine salt, pepper, chili powder and cumin. In a large cast iron skillet, saute the diced onions, bell peppers, mushrooms, spice mixture and minced garlic in 2 tablespoons of olive oil, until the onions start to soften. Stir in the ground turkey, and continue to saute until browned. Drain any excess grease and transfer to a large bowl; stir in the diced tomatoes, salsa, sour cream, condensed chicken soup, 1/2 cup cheddar cheese, 1/2 cup monterey jack cheese. In the bottom of the prepared casserole dish, spread out a single layer of tortillas (you want to cover the entire surface), top with turkey mixture in a smooth layer. Sprinkle with the corn and black beans, and top with another layer of tortillas. Cover tightly with a sheet of aluminum foil and bake for 45 minutes. Remove the foil from the casserole, and sprinkle the remaining cheese and bake for another 20 minutes, or until the cheese is melted and gooey.

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