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- 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 â 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 itâs 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
View Full Recipe at The Saucy Gourmet
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