One of my first experiences with the Junior League was through their cookbook. My mom brought home a copy of “Some Like it Hot” many, many years ago when I still lived in McAllen. “Some Like it Hot” was one of my first and favorite ( still is) cookbooks. It came with me after I graduated college and is one of my most referenced cookbooks to date.
It is filled with all sorts of delicious Mexican inspired dishes, including an award winning fajita marinade, the absolute best chocolate cake, and a killer mexican casserole.
The mexican casserole is one of my favorite dishes. And it used to be one of my most requested. But with all of the new recipes I’ve come across and ideas from other bloggers, I’ve somehow forgotten about my old favorite. Until last night, that is.
The faithful mexican casserole delivered again. I made it last night for Wes and Lindsay (not me, note the ‘a’), and it was a success. Back in a healthier, no mysterious cream of chicken soup form, my love affair with the casserole has been rekindled. Sure I added in a few more vegetables, cut back on the cream, and omited a certain type of bean, but all the things I used to love about it are still there. The cheesy, layers of corn tortillas piled high with black beans and more cheese is just as delicious as I remember.
Oooh my, I’m so glad to have my old friend back. Try this one as soon as possible!
Inspired by the Mexican Casserole from McAllen Junior League
1 lb lean ground turkey
1 medium white onion, chopped
1 red bell pepper, chopped
1 zucchini, chopped
1/2 jalepeno chopped
3 roma tomatoes, chopped
1 tbsp olive oil
1 can Pinto beans
1 can Black beans
1 packet ranch seasoning
1 tsp cumin
1/2 tsp cayenne
1/2 tsp chili powder
1/2 tsp garlic salt
S&P to taste
1 can Rotel tomatoes with diced chili’s
10 corn tortillas, cut into strips
10 ounces mexican cheese blend
Preheat oven to 350 degrees.
In a large skillet, saute onion, bell pepper, zucchini, and jalepeno is olive oil. Cook for a few minutes (3 or 4), then add in ground turkey. Brown turkey.
Once turkey is browned, add in beans, 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 9×13 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 cheese to cover. Pour rotel tomatoes on over top.
Bake for about 30 to 35 minutes, uncovered.
Junior League cookbooks are awesome. I cherish all of mine and love reading the recipes that are in them. They make great gifts as well. Let me know if you are interested in purchasing one. I know there are probably lots of Dallas JL Provisionals that need to make a few sales!