Taco Casserole

Hearty corn tortillas are layered with a perfectly seasoned turkey filling loaded with a Tex-Mex flare!

Servings: 6-8

Prep: 30 minutes

Cook: 30 minutes

Ready in: 1 hour


1 Tbsp olive oil

1 1/4 cups chopped red onion or yellow onion

1 1/4 cups chopped red bell pepper

1 1/4 lbs. lean ground turkey

Salt and freshly ground black pepper

1 Tbsp minced garlic

2 Tbsp chili powder

1 1/2 tsp ground cumin

1 (14.5 oz) can black beans, drained and rinsed

1 (14.5 oz) can fire roasted diced tomatoes

1 cup frozen corn

1/4 cup water or chicken broth

1 1/2 Tbsp lime juice, plus lime wedges for serving

1/2 cup chopped cilantro

2 cups shredded cheddar cheese

2 cups shredded Monterey jack cheese

15 (6-inch) corn tortillas, cut into halves

Taco toppings; black olives, cherry tomatoes, onions, or whatever your little heart desires


Preheat oven to 375 degrees. Spray a 13 by 9-inch baking dish with non-stick cooking spray.

Heat oil in a 12-inch non-stick skillet over medium-high heat. Add onion and bell pepper, saute 4 minutes. Scoot to the far side.

Crumble in ground turkey, season with salt and pepper. Let brown on bottom, then break up turkey and continue to cook until browned. Drain fat.

Add garlic, chili powder and cumin and cook 1 minute longer.

Stir in black beans, tomatoes, corn, water, lime juice, and cilantro and remove from heat.

To assemble casserole, layer 10 tortilla halves along bottom of baking dish, work to cover whole bottom surface as best possible.

Spoon and spread 1/3 of the beef mixture over tortilla layer.

Toss cheeses together and spread 1/3 of the cheese mixture over beef layer.

Repeat this layering process with tortillas, turkey filling and cheese two more times.

Bake in preheated oven 20 minutes.

Finish with optional toppings then cut into slices. Serve warm with lime wedges if desired.

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