Mexican Casserole

• 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

1. Preheat oven to 350 degrees F.
2. In a large skillet, saute onion, bell pepper, zucchini, and jalepeno in olive oil.
3. Cook for a few minutes (3 or 4), then add in ground turkey.
4. Brown turkey, abut 8 minutes.
5. Once turkey is browned, add in beans, Roma tomatoes, ranch seasoning, spices, and salt and pepper.
6. Let simmer.
7. While meat mixture is simmering, line a glass pyrex with half of the tortilla strips.
8. I use a 9x13 dish.
9. Once meat is done simmering, pour half of the mixture on top.
10. Sprinkle and cover with half of the cheese.
11. Arrange the remaining tortilla strips on top of cheese.
12. Pour additional meat mixture on top, then sprinkle with remaining cheese to cover.
13. Pour Rotel tomatoes over top.
14. Bake for about 30 to 35 minutes, uncovered.

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

Taken from tastykitchen.com/recipes/main-courses/mexican-casserole-5/ (may not work)