Tex Mex Ranch Casserole
|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|
|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.