Quick and Easy Mex-Italian Turkey Casserole

Photo by Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 8 servings


1tablespoon olive oil
2pounds 93 percent lean ground turkey
2cups frozen bell pepper and onion blend
2 cloves chopped garlic
1 (15-oz) can diced tomatoes with green chilies
1 (8-oz) can tomato sauce with Italian herbs
2teaspoons Italian seasoning
1 (16-oz) can drained, rinsed white beans
1cup shredded Monterey Jack cheese


  1. In a large skillet, heat olive oil over medium-high. Brown and crumble ground turkey and season with pepper. Add bell pepper and onion blend and cook 2 minutes. Add garlic and cook 1 minute. Stir in diced tomatoes with green chilies, tomato sauce and Italian seasoning; remove from heat.
  2. In a 3-quart casserole dish, layer one-third of the meat mixture, half the white beans and 1/3 cup shredded Monterey Jack cheese. Repeat layering. Top with remaining meat and cheese for the third layer. Bake at 350°F for 40 minutes.