-
Whisk together the sour cream mixture ingredients. Set aside.
-
Preheat the oven to 350 F.
-
Bring a pot of salted water to a boil. While you are working on the ground meat mixture, also cook and drain the noodles.
-
Heat the oil in a large, deep skillet. When it is shimmering, add the onions with an pinch of salt. Stir occasionally, cooking, for 8 minutes.
-
Push the onions to the sides of the skillet and add half the mushrooms in the center with a pinch of salt. Let them brown for a few minutes, and then stir them into the onions. Once again push that mixture to the sides and repeat with the remaining mushrooms.
-
After the mushrooms have browned, add the garlic. Cook for one minute.
-
Add the zucchini and sweet bell pepper. Cook for another 6-8 minutes, until the zucchini especially has released most of its water.
-
Add the spices: cumin, ancho powder, New Mexico chile powder, chipotle, smoked paprika, Mexican oregano and thyme. Stir and cook until roasted and fragrant, about 2 minutes.
-
Add the fire roasted tomatoes and stir to incorporate. Bring to a boil and simmer for 2 minutes. Add the ground beef and ground turkey. Stir to incorporate again.
-
Cook, stirring occasionally, until the turkey and beef are browned through. Taste for salt.
-
Grease your casserole dish(es). I used 4 small individual casserole dishes plus one smaller casserole dish, probably about 7X12 if I had to guess (it is an oval). If that is more than you would like, make 2 casseroles and freeze one once it has cooled.
-
Layer your ingredients into the greased casserole dish(es): First a thin layer of the tomato meat sauce. Then the noodles, then the sour cream cottage cheese mixtures, and then the remaining tomato meat mixture. Top it all off with a mixture of shredded cheddar and Monterey Jack cheese.
-
Bake for 20-40 minutes, size depending, until the cheese has melted and the tomato meat mixture is bubbling. If you use a single particularly large casserole dish, I recommend covering it for the first 20 minutes to allow the inside to heat without potentially burning the cheese.
-
Serve with Tapatio hot sauce (or your favorite Mexican style hot sauce) on the side.