TEX-MEX FIESTA CASSEROLE
So far this is my favorite recipe that I use. It is from Joanna Lund. I make this at least once a month. It has a great taste and the portion size is plentiful. Per serving is 260 calories. The diabetic exchanges per serving are: 2 1/2 protein, 2 vegetable, 1 starch. You won't be sorry for trying it. My 3 year old son eats it too. You won't miss the fat/calories.
Provided by Doing it Right
Categories White Rice
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Spray an 8-by-8-inch baking dish with cooking spray.
- In a large skillet sprayed with cooking spray, brown meat, garlic, onion and green pepper.
- Add salsa, chili seasoning, tomato sauce and ketchup.
- Mix well to combine.
- Stir in corn, rice and cheddar cheese.
- Pour mixture into prepared baking dish.
- Bake for 20 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Divide into 6 servings.
- HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.
Nutrition Facts : Calories 306.8, Fat 7.6, SaturatedFat 2.3, Cholesterol 55.4, Sodium 639.1, Carbohydrate 39, Fiber 3.4, Sugar 6.9, Protein 23.2
MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
TEX MEX TURKEY CASSEROLE
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
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
TURKEY TEX MEX CASSEROLE
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
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 CASSEROLE
Provided by Food Network Kitchen
Time 4h45m
Yield 4 to 6 servings
Number Of Ingredients 14
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.
TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE
Rachael Ray's crowd-pleasing casserole is chock full of tender turkey, mushrooms and corn. Get the recipe from Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
- For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
- Char the tortillas over an open flame on a gas burner, or in dry skillet.
- Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
TEX-MEX TURKEY SAUSAGE STEW
A friend brought this to a potluck and it's been a family favorite ever since. It is easy to make and healthy. You can use mild sausage if you prefer.
Provided by Bulmers expat
Categories Stew
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- cut the sausage into 1- inch pieces.
- cut the bell pepper into 1-inch squares.
- Put the rice and water in a rice cooker and start.
- while the rice is cooking spray a large non stick skillet with non stick cooking spray. Add the turkey sausage and cook over medium heat just until lightly browned, about 3 minutes. Add the broth and bell pepper and simmer until the pepper is tender, about 4 minutes.
- Stir the tomatoes, chilies, cumin, oregano and salt into the skillet. Bring to a boil, reduce to a simmer, and cook until the sausage is cooked through and the sauce is slightly thickened, about 5 minutes. Stir in the corn and cook just until warmed through. Divide the rice among 4 plates, spoon the stew alongside and serve.
Nutrition Facts : Calories 342.2, Fat 7, SaturatedFat 2.3, Cholesterol 30.1, Sodium 1302.8, Carbohydrate 57.6, Fiber 5.1, Sugar 8.8, Protein 15.1
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