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Tex Mex Ranch Casserole

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  Cooked turkey sausage 12 Ounce, crumbled
  Cooked pinto beans 10 Ounce
  Canned mild chilies 1⁄2 Cup (8 tbs), drained and chopped
  Garlic powder 1 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Dried oregano 1⁄2 Teaspoon
  Freshly ground black pepper 1⁄4 Teaspoon
  Chopped onion 1 Cup (16 tbs)
  Diced yellow squash 1 1⁄2 Cup (24 tbs)
  Diced zucchini 1 1⁄2 Cup (24 tbs)
  Chopped red bell pepper 1⁄2 Cup (8 tbs)
  Shredded cheddar cheese 2 1⁄4 Ounce
  Shredded part skim mozzarella cheese 2 1⁄4 Ounce
  Eggs 2 Large
  Egg whites 2
  Seasoned dried bread crumbs 3 Tablespoon

1. Preheat oven to 350°F. Spray 13-by-9-inch baking pan with nonstick cooking spray; set aside.
2. In medium bowl, combine turkey, beans, chilies, and seasonings. Coarsely mash beans; transfer to prepared pan.
3. Spray large nonstick skillet with nonstick cooking spray; add onion. Cook over medium-high heat 2 minutes. Add squash, zucchini, and bell pepper; cook 3 minutes longer. Spread vegetable mixture over turkey mixture.
4. In small bowl, whisk together remaining ingredients except bread crumbs and cilantro; pour over casserole. Sprinkle with bread crumbs. Bake until golden brown and bubbly, about 30 minutes. Garnish with cilantro, if desired.

Recipe Summary

Main Dish

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Average: 4 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2042 Calories from Fat 787

% Daily Value*

Total Fat 85 g131.3%

Saturated Fat 35.2 g176.1%

Trans Fat 0 g

Cholesterol 793 mg264.3%

Sodium 5166.7 mg215.3%

Total Carbohydrates 170 g56.6%

Dietary Fiber 43.5 g173.9%

Sugars 25.8 g

Protein 152 g303%

Vitamin A 101.6% Vitamin C 244.2%

Calcium 141.2% Iron 131%

*Based on a 2000 Calorie diet


Tex Mex Ranch Casserole Recipe