MEXICAN CASSEROLE WITH LEFTOVER TURKEY
I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.
Provided by Paige
Categories World Cuisine Recipes Latin American Mexican
Time 50m
Yield 10
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.
- Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.
Nutrition Facts : Calories 402 calories, Carbohydrate 41.9 g, Cholesterol 57.8 mg, Fat 14.5 g, Fiber 8.1 g, Protein 26.6 g, SaturatedFat 7.2 g, Sodium 1306.6 mg, Sugar 4.8 g
BISCUIT TURKEY BAKE
As a college student, I go for stick-to-your-ribs foods that are also easy on the budget. Here's one that fits the bill. I like to bake this casserole for friends' birthdays. -Stephanie Denning, Mt. Pleasant, Iowa
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 5 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°. In a large bowl, combine soup, turkey, mushrooms, peas, milk and seasonings. Pour into a greased 8-in. square baking dish; arrange biscuits over top., Bake, uncovered, 20-25 minutes or until biscuits are golden brown.
Nutrition Facts : Calories 327 calories, Fat 13g fat (5g saturated fat), Cholesterol 34mg cholesterol, Sodium 1117mg sodium, Carbohydrate 38g carbohydrate (6g sugars, Fiber 2g fiber), Protein 14g protein.
TURKEY AND BISCUIT CASSEROLE-MEXICAN STYLE
This is a great recipe to make and I know I will be making it often, My family loves it as do I and there was only a small amount left and my son ate it for breakfast.. So-using this recipe a basic starter for other ingredients..just think of all the combinations you can come up with. I can think of many like creamy scrambled...
Provided by Pat Duran
Categories Casseroles
Time 35m
Number Of Ingredients 8
Steps:
- 1. Preheat oven to 350^. Grease a 9x13 inch baking dish; set aside. In a large saucepan add the oil. When hot add the ground turkey and brown well.
- 2. Add the onion and continue to brown. Now pour in the enchilads sauce and crushed tomatoes,liquid smoke, seasoned salt and garlic powder . Stir to blend well.
- 3. Remove biscuits from can and cut each biscuit in fourths (cut in 1/2 then each 1/2 in 1/2); stir into the meat and sauce mixture ;coating all the pieces of biscuit well.
- 4. Carefully pour the mixture into the prepared dish. Bake for 25 minutes or until dough is golden brown and cooked through.
- 5. Remove from oven and sprinkle cheese on top. Bake for about 8 minutes or until cheese has melted. Remove from oven and Let stand for 5 minutes.
TURKEY BISCUIT STEW
This chunky stew makes a hearty supper, especially in the fall and winter. It'salso a great way to use extra turkey during the holidays. -Lori Schlecht, Wimbledon, North Dakota
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- In a 10-in. ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. , Bake at 375° until biscuits are golden brown, 20-25 minutes.
Nutrition Facts : Calories 345 calories, Fat 15g fat (7g saturated fat), Cholesterol 53mg cholesterol, Sodium 960mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 2g fiber), Protein 18g protein.
TURKEY AND SWISS BISCUIT SLIDERS
Feed your crowd with tasty biscuit sliders that deliver on favorite seasonal flavors and make the perfect use for leftover Thanksgiving turkey (and cranberry sauce!).
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 50m
Yield 16
Number Of Ingredients 5
Steps:
- Heat oven to 350°F. Line 15x10x1-inch pan with cooking parchment paper.
- Separate dough into 8 biscuits. Cut each biscuit in half crosswise to make 2 halves. Press each piece into 5x2 1/2-inch rectangle. Place 1 piece of cheese on one half of each rectangle. Divide turkey among biscuits, and place on cheese, folding pieces of turkey if needed to fit biscuit half. Top each with second piece of cheese. Place 1 heaping teaspoon cranberry sauce on each biscuit. Fold dough over filling (do not seal); place on pan in 4 rows by 4 rows. Brush tops with melted butter.
- Bake 25 to 30 minutes or until biscuits are cooked through and golden brown on top.
Nutrition Facts : Calories 180, Carbohydrate 17 g, Cholesterol 25 mg, Fat 1, Fiber 0 g, Protein 8 g, SaturatedFat 5 g, ServingSize 1 Slider, Sodium 520 mg, Sugar 5 g, TransFat 0 g
TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE
Rachael Ray's crowd-pleasing casserole is chock full of tender turkey, mushrooms and corn. Get the recipe from Food Network.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 20
Steps:
- For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
- For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
- Char the tortillas over an open flame on a gas burner, or in dry skillet.
- Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.
MEXICAN BISCUIT CASSEROLE
I found this recipe in Midwest Living Magazine years ago and it has been a family favorite ever since. It's great warmed up in the microwave the next day, too! Note: I often times just use the Bisquick box recipe for biscuits and make a dozen to spread evenly over the casserole. I also have fun cutting them in different shapes on occasion.
Provided by 2bizzy
Categories One Dish Meal
Time 35m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350.
- In a large skillet, cook ground beef until brown.
- Drain fat.
- Add taco-seasoning mix according to package directions except use 1/2 cup water.
- Add the undrained kidney beans and drained corn; bring to boiling.
- Meanwhile, combine the biscuit mix and milk, stirring until all is moistened.
- Mix for 30 seconds more.
- Roll dough out on a lightly floured surface to a 1/2 inch thickness.
- Cut with a 2 inch round biscuit cutter, making 10 biscuits.
- Spoon hot meat mixture into a 13x9x2 inch (3 quart rectangular) baking dish and top with cheese.
- Immediately place biscuits on top and bake for 20 minutes or until biscuits are done.
- Remove from oven and let stand for at least five minutes before serving.
TURKEY, CHEESE & BISCUIT CASSEROLE
I got this recipe out of a Sargento Cheese recipe booklet that I got free in the mail. It's very good. The only thing I would recommend is cooking the bisucuits a little longer than called for.
Provided by crazycookinmama
Categories One Dish Meal
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Toss vegetables with flour in a large bowl. Add turkey, soup, thyme and pepper; mix well.
- Spread half of mixture into a 13x9 inch glass baking dish. Arrange cheese over mixture; top with remaining turkey mixture. Cover with foil. Bake in a 375° oven for 15 minutes.
- Separate biscuits; cut each into quarters. Uncover casserole arrange biscuit dough evenly over top of casserole. Return to oven and bake 18 minutes more or until biscuits re deep golden-brown and sauce is bubbly.
- Let stand 5 minutes or until sauce thickens.
Nutrition Facts : Calories 550.3, Fat 20.1, SaturatedFat 5.3, Cholesterol 70.9, Sodium 1415, Carbohydrate 55.5, Fiber 4.8, Sugar 7.4, Protein 36.7
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