Tex Mex Ranch Casserole Recipe
Ingredients
| 12 ounces cooked crumbled turkey sausage | ||
| Cooked pinto beans | 10 Ounce | |
| 1/2 cup canned mild chilies, drained and chopped | ||
| Garlic powder | 1 Teaspoon | |
| Ground cumin | 1/2 Teaspoon | |
| Dried oregano | 1/2 Teaspoon | |
| Ground black pepper | 1/4 Teaspoon | |
| Onion | 1 Cup (16 tbs), chopped | |
| Yellow squash | 1 1/2 Cup (16 tbs), diced | |
| Zucchini | 1 1/2 Cup (16 tbs), diced | |
| Red bell pepper | 1/2 Cup (16 tbs), chopped | |
| Shredded Cheddar cheese | 2 1/4 Ounce | |
| 2 1/4 ounces shredded part-skim mozzarella cheese | ||
| Eggs | 2 Large | |
| Egg whites | 2 | |
| Seasoned bread crumbs | 3 Tablespoon, dried | |
Directions
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.
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.
Chef
