Best 6 Turkey And Biscuit Casserole Mexican Style Recipes

TURKEY, MUSHROOM AND CORN MEXICAN CASSEROLE

Steps:

• For the sauce: In a blender or food processor, combine the peppers with the stock, garlic, onions, cilantro and some salt and pepper, then puree. In a saucepot over medium heat, melt the butter, then whisk in the flour. Add the milk and cream and raise the heat a bit. Add the poblano puree and simmer to thicken and cook the sauce, 20 to 25 minutes.
• For the casserole: Heat the EVOO in a large skillet over medium-high heat; add the butter and melt into the oil. Brown the mushrooms, about 10 minutes. Then add the corn and shallots, and cook to lightly brown the corn and soften the shallots, about 5 minutes more. Add the turkey and stock and heat through.
• Char the tortillas over an open flame on a gas burner, or in dry skillet.
• Layer half the turkey, mushrooms and corn in a casserole dish, and top with half the sauce, cheese and a shingled layer of 3 tortillas. Top the tortillas with the remaining turkey, mushrooms and corn, tortillas, sauce and cheese. Cool and store for a make-ahead meal, or bake to serve. Bake at 400 degrees F from room temperature until heated through and brown and bubbly.

MEXICAN TURKEY CRESCENT BAKE

Steps:

• In 10-inch skillet, mix turkey, beans and taco seasoning mix. Heat to boiling over medium-high heat, stirring occasionally.
• Separate or cut dough into 2 long rectangles. Place in ungreased 12x8-inch (2-quart) glass baking dish; press over bottom of pan to form crust (if using crescent rolls, press perforations to seal). Spoon turkey mixture evenly over dough; sprinkle with cheese.
• Bake at 375°F 15 to 20 minutes. Top with sour cream, if desired.

TURKEY AND BISCUIT CASSEROLE-MEXICAN STYLE

Steps:

• 1. Preheat oven to 350^. Grease a 9x13 inch baking dish; set aside. In a large saucepan add the oil. When hot add the ground turkey and brown well.
• 2. Add the onion and continue to brown. Now pour in the enchilads sauce and crushed tomatoes,liquid smoke, seasoned salt and garlic powder . Stir to blend well.
• 3. Remove biscuits from can and cut each biscuit in fourths (cut in 1/2 then each 1/2 in 1/2); stir into the meat and sauce mixture ;coating all the pieces of biscuit well.
• 4. Carefully pour the mixture into the prepared dish. Bake for 25 minutes or until dough is golden brown and cooked through.
• 5. Remove from oven and sprinkle cheese on top. Bake for about 8 minutes or until cheese has melted. Remove from oven and Let stand for 5 minutes.

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 BISCUIT STEW

Steps:

• In a 10-in. ovenproof skillet, saute onion in butter until tender. Stir in the flour, salt and pepper until blended. Gradually add broth and milk. Bring to a boil. Cook and stir until thickened and bubbly, about 2 minutes. Add the turkey, peas and carrots; heat through. Separate biscuits and arrange over the stew. , Bake at 375° until biscuits are golden brown, 20-25 minutes.

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.