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Mexican Casserole

Mexican Casserole {Eat Out of the Fridge/Pantry Week}

Libby with Lemony Thyme
4 from 1 vote
Cook Time 30 mins
Total Time 30 mins
Course Entree
Cuisine Mexican
Servings 4

Ingredients
  

  • 1 1-1/4 lb. pkg. ground turkey can substitute ground beef
  • 1 onion diced
  • 1 tsp. chili powder
  • 1/2 tsp. ground oregano
  • 1/2 tsp. ground cumin
  • 1/4 tsp. cayenne
  • salt & pepper to taste
  • 1 Tbl. flour
  • 1 14.5 oz. can diced tomatoes
  • 1 10 oz. can Rotel
  • 3 cups tortilla chips
  • 6 oz. queso fresco cheese crumbled
  • 2-3 oz. shredded cheddar
  • 1/4 cup fresh cilantro leaves rough chopped

Instructions
 

  • Preheat oven to 350 degrees. Coat 11x7 baking dish with cooking spray.
  • In a large skillet, saute the ground turkey and diced onion until cooked through. Add in the seasoning and saute another 1-2 minutes, then dust with flour and cook for an additional minute.
  • Add in canned tomatoes and Rotel and simmer mixture gently for 10 minutes, adjust seasoning to taste.
  • In large bowl combine meat and tomato mixture with tortilla chips, then pour into prepared baking dish. Top with crumbled/shredded cheeses and bake for 10 - 15 minutes until mixture is bubbly and cheese is melted.
  • Serve with fresh cilantro leaves.