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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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