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“This is a spicy casserole. When I made this casserole I used 1 pound fresh ground turkey (fresh is needed as before I tried frozen ground and my meat was soupy), I used 16oz of black beans, I used Campbell's creamy tomato soup (Campbell's has discontinued creamy ranchero tomato soup I can only find it online), I used Wegman's whole grain tortilla chips. Note: I needed to spray my pan with cooking spray as my turkey began to stick also I recommend adding the chili seasoning after the turkey is cooked so you know the turkey is completely cooked. When I make this again I plan to use regular taco seasoning, and regular corn as my family thought this was way to spicy. I found this recipe in Sandra Lee Semi-Homemade Slow Cooker Recipes cookbook. Note: If you don't have individual casseroles, spoon the mixture into a 2-quart casserole. Bake in preheated oven for 45-50 minutes or until hot.”

Ingredients Nutrition

  • 1 14 lbs uncooked ground turkey
  • 1 14 ounces mccormick tex mex chili seasoning mix
  • 15 ounces s&w low sodium black beans, rinsed and drained
  • 11 ounces Green Giant Mexicorn, drained
  • 10 34 ounces Campbell's creamy ranchero tomato soup
  • 4 ounces la victoria diced green chili peppers, drained
  • 1 cup tostitos tortilla chips, crushed
  • 1 cup kraft shredded Mexican blend cheese
  • 13 cup early california sliced black olives, drained
  • 13 cup jalapeno pepper, slices drained (Ortega)
  • knudsen sour cream (optional)
  • salsa (optional)


  1. Preheat oven to 350.
  2. In a large skillet, over medium-high heat, cook and stir turkey with chili seasoning mix until turkey is browned, breaking up clumps. Drain off fat; stir in beans, mexicorn, soup, and green chile peppers. Divide mixture among six 8-ounce casseroles.
  3. Cover with crushed tortilla chips and cheese. Sprinkle with olives and jalapeno pepper slices.
  4. Bake in preheated oven about 30 minutes or until hot.
  5. Serve with sour cream and salsa if using.

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