Best 8 Turkey And Biscuit Casserole Mexican Style Recipes

MEXICAN CASSEROLE WITH LEFTOVER TURKEY

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.

BISCUIT TURKEY CASSEROLE

Steps:

• Preheat oven to 350°F. Grease an 8x8 baking dish.
• In a large bowl combine all ingredients except for the biscuits.
• Pour into the prepared baking dish and top with the biscuits.
• Bake uncovered for 20-25 minutes or until the biscuits are golden brown in color.

MEXICAN TURKEY NOODLE CASSEROLE

Steps:

• Preheat the oven to 375 degrees F. Brush an 8 x 8-inch casserole dish with oil. Set aside.
• In a large skillet over medium heat, heat the oil. Add the raw noodle bundles, and saute turning with a pair of tongs until golden brown on both sides, about 5 minutes. Transfer the noodles and any pieces to a plate.
• Saute the onion in the same skillet, over medium heat, until light golden, about 4 minutes. Add the garlic, ground coriander, oregano, chile powder, and bay leaf, stirring until fragrant, about 30 seconds. Add the tomatoes and the chipotles, increase the heat to high, and cook for 2 minutes, until thickened. Add the broth and noodles to the skillet and season with salt and pepper to taste. Bring to a gentle simmer, lower the heat and cook for 5 minutes, breaking up the noodles with a spoon. Stir in the turkey. Turn the mixture into the casserole dish. Sprinkle the cheese over and cover with foil. Bake for 30 minutes.
• In a small serving bowl, stir together the sour cream and fresh coriander. Serve the casserole with the flavored sour cream and the lime wedges on the side.

BISCUIT TURKEY BAKE

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.

TURKEY, CHEESE & BISCUIT CASSEROLE

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.

MEXICALI CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt., Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

TURKEY MEXICAN CASSEROLE RECIPE

Steps:

• Heat oven to 350°F. Spray 9 X 13 inch pan with cooking spray.
• In your bowl, stir together beans, tomatoes, cilantro and cumin.
• Spread 1/2 cup of the enchilada sauce in baking dish.
• Arrange half of the tortellini over sauce.
• Layer with half of the bean mixture, half turkey, half of green onions and half of the olives.
• Pour 1/2 cup enchilada sauce over top.
• Repeat layers.
• Top with remaining enchilada sauce and the cheese.
• Bake uncovered 30 minutes or until thoroughly heated through and lightly browned.
• Let stand 15 minutes before serving.

MEXICAN BISCUIT CASSEROLE

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.