Tex mex ranch casserole
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Turkey; ground/cooked |
| 1 | 10 oz can pinto beans; cooke | |
| 1 | teaspoon | Garlic powder |
| ½ | teaspoon | Cumin |
| ½ | teaspoon | Oregano |
| ¼ | teaspoon | Black pepper |
| 1 | cup | Onion; chopped |
| 1½ | cup | Squash; diced |
| 1½ | cup | Zucchini; diced |
| ½ | cup | Red pepper |
| 2¼ | ounce | Cheddar cheese; shredded |
| 2¼ | ounce | Mozzarella cheese; shredded |
| 4 | Egg whites | |
| 3 | tablespoons | Bread crumbs |
Directions
Recipe by: Weight Watchers Homestyle Recipes Preparation Time: 0:20 Preheat oven at 350. Prepare a 13 x 9" pan with cooking spray. In a mixing bowl, combine turkey, beans, garlic powder, cumin, oregano, and pepper. Coarsely mash beans with pastry blender; transfer to prepared pan. Prepare skillet with oil; add onion. Cook over medium-high heat 2 minutes. Add squash, zucchini, and red pepper; cook 3 minutes longer. Spread vegetable mixture over turkey mixture.
In a small bowl, whisk together cheeses and egg whites; pour over casserole. Sprinkle with bread crumbs. Bake for 30 minutes, or until golden brown.