Tex Mex Turkey Casserole

READY IN: 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 1 14
    lbs uncooked ground turkey
  • 1 14
    ounces mccormick tex mex chili seasoning mix
  • 15
    ounces s&w low sodium black beans, rinsed and drained
  • 11
    ounces Green Giant Mexicorn, drained
  • 10 34
    ounces Campbell's creamy ranchero tomato soup
  • 4
    ounces la victoria diced green chili peppers, drained
  • 1
    cup tostitos tortilla chips, crushed
  • 1
    cup kraft shredded Mexican blend cheese
  • 13
    cup early california sliced black olives, drained
  • 13
    cup jalapeno pepper, slices drained (Ortega)
  • knudsen sour cream (optional)
  • salsa (optional)
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DIRECTIONS

  • 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.
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