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Ingredientes

  • 1 ½ pounds lean ground turkey
  • 1 (16 oz) can refried beans
  • 4 cups shredded cheese (I used a 4 cheese blend)
  • 1 (8 oz.) container reduced fat sour cream
  • 1 package reduced fat cream cheese (room temperature)
  • 1 cup guacamole mild (I used Yucatan from Publix)
  • 1 can black beans
  • 1 (6 oz.) can black olives, sliced
  • 1 package taco mix
  • 1 head iceburg lettuce - shredded
  • 1 bunch green onions (scallions) chopped
  • ½ cup chopped tomatoes
  • In large skillet, brown turkey. Set aside to drain and cool to room temperature.
  • Spread the refried beans into the bottom of a 9x13 inch serving pan that is about 1/12 inches deep.
  • Sprinkle 2 cups of shredded cheese on top of beans.
  • Mix shredded lettuce with 1/2 the bunch of green onions (about ¾ c.) and spread on top of cheese
  • Mix the taco mix with the turkey and toss – then add on top of lettuce/onions.
  • Add black beans.
  • Mix sour cream and cream cheese until smooth and slowly top black beans
  • Top with 2 remaining cups of shredded cheese
  • Top all with mixture of tomatoes, olives and more green onions to taste
  • Can be heated, but I think it’s best at room temperature.
  • MARINATED HOT HAM AND CHEESE SANDWICHES
  • (click here for printable recipe)
  • Marinade:
  • 1 cup (2 sticks) butter
  • 1/4 cup sweet onion, minced
  • 2 Tbsp poppy seeds
  • 1/2 tsp garlic powder
  • 1 Tbsp Worcestershire sauce
  • 2 Tbsp hot or spicy mustard
  • 1/4 cup brown sugar
  • 1 Tbsp chopped parsley
  • Sandwiches:
  • 24 (about 2 x 2-Inches each) small dinner rolls (see Note)
  • Horseradish mayonnaise (see Note)
  • 24 (about 3/4 pound) thin slices of deli ham
  • 24 (about 1/2 pound) thin slices of Swiss cheese
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