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Full Online Book HomeLearning KitchenCasseroles - Mexican - Turkey Taco Casserole
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Casseroles - Mexican -  Turkey Taco Casserole Post by :nick23 Category :Learning Kitchen Author :Unknown Date :January 2012 Read :1986

Click below to download : Casseroles - Mexican - Turkey Taco Casserole (Format : PDF)

Casseroles - Mexican - Turkey Taco Casserole

1 lb. ground turkey
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1 pkg. taco seasoning mix
8 ozs. taco sauce
1 cup sour cream
1 cup cottage cheese
1 cup tortilla chips, crushed
1 cup cheddar cheese, grated

Preheat oven to 350. Prepare the bottom of a 2 1/2-quart casserole dish with cooking spray; set aside.

In a skillet, cook turkey, onions and peppers until turkey is no longer pink and vegetables are tender. Add taco seasoning mix and taco sauce; mix and set aside.

In a medium sized bowl, combine sour cream and cottage cheese; set aside.

Place the crushed chips in the bottom of dish. Add meat mixture to cover the chips, then cover the meat with the sour cream mixture. Sprinkle with the grated cheese. Bake, uncovered, for 30 to 35 minutes or until cheese melts and casserole is heated through.

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Casseroles - Mexican Beef Enchiladas By Emily Casseroles - Mexican Beef Enchiladas By Emily

Casseroles - Mexican Beef Enchiladas By Emily
Beef Enchiladas 2 lbs. ground beef 1 tsp. onion powder 2 cans enchilada sauce hot or mild 1/4 tsp. salt 1/4 tsp. pepper 1/4 tsp. garlic powder 12 soft tortilla shells 2 cups cheddar cheese -- shredded 1 jar olives -- optional 8 oz. sour cream -- optional Cook the ground beef with the onion & garlic powder, salt & pepper. Drain beef. Wipe out the skillet with paper towels. Heat some oil in skillet. Dip the tortilla shells in oil for a few seconds on each side. Pour some enchilada sauce on a plate. Dip each side of the shells

Casseroles - Mexican -  Spicy Hobo Casserole Casseroles - Mexican - Spicy Hobo Casserole

Casseroles - Mexican -  Spicy Hobo Casserole
Bean and Vegetable Layer: 1 cup onion -- chopped 1 cup mixed peppers -- chopped 1 jalapeno or serrano chile -- chopped 2 large cloves garlic -- minced 1 (14 oz.) can red kidney beans -- rinsed and drained 1 (16 oz) can tomatoes, juice and all -- chopped 8 oz. tomato sauce 1 tsp. chili powder 1 tsp. prepared mustard 1 tsp. chipotle sauce Corn Bread Topping: 1 cup yellow cornmeal 1 cup unbleached all-purpose flour 2 1/2 tsp. baking powder 1/2 tsp. kosher salt 1 tbsp. sugar 1 cup. skim milk 1/2 cup egg substitute 1 tbsp. canola oil