Turkey Mexican Casserole
Julie Regh, 2010
1 pound ground turkey, defrosted
1/4 cup Mexican seasoning (here)
3/4 cup water
Couple handfuls of tortilla chips (or use an old bag or tortilla chips when they're small and crunched up, otherwise useless for dipping)
1 can black beans
1 can kidney beans
1 can Rotel
1, 4 oz. can diced green chilies
1 , 4 oz. can diced jalenpenos
Lots of Mexican shredded cheese
1/4 cup sour cream
1 avocado
Garlic salt to taste
1 tomato, diced
1 green onion, sliced
Preheat oven to 375.
Cook the ground turkey in a skillet.
Spray a large baking dish with Pam spray. Spread crushed tortilla chips (or if they're from an old bag, just spread the little bits from the bottom of the bag) on the bottom of the dish.
When the ground turkey is browned, add 1/4 cup of Mexican seasoning and 3/4 cup of water. Mixt and let simmer for about 20 minutes (or less).
After there is no more water in the skillet, spread the ground turkey over the chips in the baking dish. Then spread in this order: two handfuls of shredded Mexican cheese, Rotel, sour cream, black beans, kidney beans, two spoonfuls of green chilies, one spoonful of jalapenos, another handful of shredded Mexican cheese, then a layer of more small, crushed chips.
Bake for 30 minutes.
While it bakes, make the guacamole. Diced avocado and put pieces in a bowl. Add a spoonful of green chilies and jalapenos. Add garlic salt to taste. Mix up.
Take out the casserole and let cool for a minute.
Dish onto plates and top with green onions, guacamole and diced tomato. Enjoy!
1/4 cup Mexican seasoning (here)
3/4 cup water
Couple handfuls of tortilla chips (or use an old bag or tortilla chips when they're small and crunched up, otherwise useless for dipping)
1 can black beans
1 can kidney beans
1 can Rotel
1, 4 oz. can diced green chilies
1 , 4 oz. can diced jalenpenos
Lots of Mexican shredded cheese
1/4 cup sour cream
1 avocado
Garlic salt to taste
1 tomato, diced
1 green onion, sliced
Preheat oven to 375.
Cook the ground turkey in a skillet.
Spray a large baking dish with Pam spray. Spread crushed tortilla chips (or if they're from an old bag, just spread the little bits from the bottom of the bag) on the bottom of the dish.
When the ground turkey is browned, add 1/4 cup of Mexican seasoning and 3/4 cup of water. Mixt and let simmer for about 20 minutes (or less).
After there is no more water in the skillet, spread the ground turkey over the chips in the baking dish. Then spread in this order: two handfuls of shredded Mexican cheese, Rotel, sour cream, black beans, kidney beans, two spoonfuls of green chilies, one spoonful of jalapenos, another handful of shredded Mexican cheese, then a layer of more small, crushed chips.
Bake for 30 minutes.
While it bakes, make the guacamole. Diced avocado and put pieces in a bowl. Add a spoonful of green chilies and jalapenos. Add garlic salt to taste. Mix up.
Take out the casserole and let cool for a minute.
Dish onto plates and top with green onions, guacamole and diced tomato. Enjoy!