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Categories:
white onion red bell pepper zucchini ground turkey olive oil pinto beans black beans tomatoes mix cumin cayenne chili powder garlic salt pepper cheese tomatoes
Viewed: 49 - Published at: 9 years agoIngredients
- 1 whole White Onion, Chopped
- 1 whole Red Bell Pepper, chopped
- 1 whole Zucchini, Chopped
- 1/2 whole Jalapeno, Chopped
- 1 pound Lean Ground Turkey
- 1 Tablespoon Olive Oil
- 1 can (15 Oz. Size) Pinto Beans
- 1 can (15 Oz. Size) Black Beans
- 3 whole Roma Tomatoes, Chopped
- 1 package (1 Oz. Size) Ranch Dressing Mix
- 1 teaspoon Cumin
- 1/2 teaspoons Cayenne
- 1/2 teaspoons Chili Powder
- 1/2 teaspoons Garlic Salt
- 1 dash Salt
- 1 dash Pepper
- 10 whole Corn Tortillas Cut Into Strips
- 10 ounces, weight Mexican Cheese Blend, Shredded
- 1 can (10 Oz. Size) Rotel Tomatoes & Green Chiles
Method
- Preheat oven to 350 degrees F.
- In a large skillet, saute onion, bell pepper, zucchini, and jalepeno in olive oil.
- Cook for a few minutes (3 or 4), then add in ground turkey.
- Brown turkey, abut 8 minutes.
- Once turkey is browned, add in beans, Roma tomatoes, 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 9x13 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 remaining cheese to cover.
- Pour Rotel tomatoes over top.
- Bake for about 30 to 35 minutes, uncovered.
