Mexican Casserole


  • 1 lb lean ground turkey
  • 1 medium white onion, chopped
  • 1 red bell pepper, chopped
  • 1 zucchini, chopped
  • ½ jalepeno chopped
  • 3 roma tomatoes, chopped
  • 1 tablespoon olive oil
  • 1 can Pinto beans
  • 1 can Black beans
  • 1 packet ranch seasoning
  • 1 teaspoon cumin
  • ½ teaspoon cayenne
  • ½ teaspoon chili powder
  • ½ teaspoon garlic salt
  • salt and pepper to taste
  • 1 can Rotel tomatoes with diced chili’s
  • 10 corn tortillas, cut into strips
  • 10 ounces mexican cheese blend


Preheat oven to 350 degrees.

In a large skillet, saute onion, bell pepper, zucchini, and jalepeno is olive oil.  Cook for a few minutes (3 or 4), then add in ground turkey.  Brown turkey.

Once turkey is browned, add in beans, ranch seasoning, spices, and salt and pepper.  Let simmer.

While meat mixture is simmering, line a glass pyrex with half of the tortilla strips. I use a 9×13 dish.  Once meat is done simmering, pour half of the mixture on top.  Sprinkle and cover with half of the cheese. Arrange the remaining tortilla strips on top of cheese. Pour additional meat mixture on top, then sprinkle with cheese to cover.  Pour rotel tomatoes on over top.

Bake for about 30 to 35 minutes, uncovered.


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