Mexican Turkey Hash Brown Bake

Name: Mexican Turkey Hash Brown Bake
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Mexican
Ingredients: 227 grams can tomato sauce; 283 grams can enchilada sauce; 283 grams can enchilada sauce; 3 garlic cloves, minced; 113 grams can chopped green chilies; 907 grams package frozen cubed hash brown potatoes, thawed; 454 grams lean ground turkey; 6 servings Reduced-fat sour cream, optional; 40 grams chopped onion; 113 grams cup shredded cheddar cheese; 1 Tbsp reduced-sodium taco seasoning

Need a gluten free side dish? Mexican Turkey Hash Brown Bake could be an excellent recipe to try. This recipe serves 6. One portion of this dish contains around 28g of protein, 12g of fat, and a total of 357 calories. From preparation to the plate, this recipe takes around 55 minutes. A mixture of chilies, cream, ground turkey, and a handful of other ingredients are all it takes to make this recipe so delicious. This recipe is typical of Mexican cuisine.

Instructions

In a large skillet, cook the turkey, onion and garlic over medium heat until meat is no longer pink.

Ingredients you will need

Garlic

Whole Turkey

Onion

Meat

Equipment you will use

Frying Pan

Add the hash browns, enchilada sauce, tomato sauce, chilies and taco seasoning; heat through.

Ingredients you will need

Enchilada Sauce

Taco Seasoning Mix

Tomato Sauce

Hash Browns

Chili Pepper

Transfer to a 13-in. x 9-in. baking dish coated with cooking spray.

Ingredients you will need

Cooking Spray

Equipment you will use

Baking Pan

Cover and bake at 375° for 30 minutes.

Equipment you will use

Oven

Sprinkle with cheese; bake, uncovered, 5-10 minutes longer or until cheese is melted.

Ingredients you will need

Cheese

Equipment you will use

Oven

Serve with sour cream if desired.

Ingredients you will need

Sour Cream

Equipment

Frying Pan

Baking Pan

Oven

Ingredients

Servings:

227grams

can tomato sauce 283grams

can enchilada sauce 283grams

can enchilada sauce 3

garlic cloves, minced 113grams

can chopped green chilies 907grams

package frozen cubed hash brown potatoes, thawed 454grams

lean ground turkey 6servings

Reduced-fat sour cream, optional 40grams

chopped onion 113grams

cup shredded cheddar cheese 1Tbsp

reduced-sodium taco seasoning

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Mexican works really well with Pinot Noir, Riesling, and Sparkling rosé. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. The Williams Selyem Russian River Valley Pinot Noir with a 4.9 out of 5 star rating seems like a good match. It costs about 110 dollars per bottle.

Williams Selyem Russian River Valley Pinot Noir

Red cherry, strawberry confiture, and faded rose petal aromas seem to sing in the top registers in this alluring offering. Hints of beet root, dried herbs and wood spices offer some bass notes to complete this wonderful orchestral suite. With air, the aromas intensify with notes of Morello cherry. The palate is very dense on entry with a strong streak of minerality through to the finish. The tannins are extremely fine grained and reminiscent of Ceylon tea. The 2015 Russian River Valley Pinot Noir is a classic, and highlights the elegance and power of a truly great growing region.The Pinot Noir for this blend was sourced primarily from our Drake Estate Vineyard, and the Williams Selyem Estate Vineyard.