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Mexican Turkey Tortilla Casserole is delicious layers of seasoned ground turkey, whole wheat tortillas, and cheese. It’s a quick, hearty meal that the whole family will love!
I had a cold last week and it’s left me royally behind on everything. My cold is almost better now, so I’m in full on catch-up mode. While I didn’t bring you a recipe on Monday like I’d hoped, I think this Mexican Turkey Tortilla Casserole more than makes up for that.
I say that because this meal is comes together really quickly, and while it’s lightened up, it delivers big flavor. And Mexican food is always a hit, isn’t it?
I created this recipe to help raise awareness for the American Heart Association. The month of February is Heart Health month, which is a subject I’m passionate about. It’s so important to lead an active lifestyle and eat an abundance of healthy foods to maintain a healthy heart. It really doesn’t take a lot of effort when you think about it, and it can add years to your life.
Hunt’s Tomatoes is donating $50,000 to the American Heart Association in support of American Heart Month for the month of February. That’s such a generous donation for such a great cause!
This Mexican Turkey Tortilla Casserole is lightened up comfort food, and is packed with heart-healthy Hunt’s Fire Roasted Diced Tomatoes.
I picked up a few cans of Hunt’s Tomatoes at my local Walmart store, along with a few other ingredients that I needed for this casserole.
I love this casserole because it only takes about 10 minutes to prep, and it’s done in 40 minutes or less. That makes it perfect for busy weeknights!
Simply saute some onion, then add ground turkey and cook until the meat is almost cooked through. Add the garlic and spices, and saute 30 seconds more. Add some thawed frozen corn and cook for 1 minute, then add the tomatoes and beans. Simmer for about 5 minutes, then remove from heat and season with salt and pepper, to taste, and add the lime juice and half of the fresh cilantro.
Next, spoon 1/3 of the ground turkey mixture on the bottom of a 9×13″ baking dish. Top with tortillas, followed by another 1/3 of ground turkey, and half of the cheese. Repeat with the remaining half of the tortillas, remaining turkey mixture, and cheese.
Bake at 350 for about 20 minutes, and voila!
It’s best to let the casserole stand for about 10 minutes before serving so it can set, but if you can’t wait that long, I don’t blame you.
Serve the casserole with a generous sprinkling of freshly chopped cilantro and lime wedges, and I highly recommend topping each serving with fresh, creamy avocado.
MAKE AHEAD TIPS/PREP:
- You can prep your ingredients ahead of time, and even make the entire filling in advance to make meal prep even faster!
- This casserole is customizable! Use your favorite beans or veggies to make it meatless, or swap out the flour tortillas and use corn to make it gluten-free.
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Nutritional information does not include the avocado as it’s optional.
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion, chopped
- 1 lb. lean ground turkey
- 3 cloves garlic, minced
- 2 teaspoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- ¼ teaspoon cayenne pepper
- (1) 15 ounce cans Hunt's fire roasted diced tomatoes
- 1 cup frozen corn, thawed slightly
- (1) 15 ounce can black beans, rinsed and drained
- Salt and freshly ground black pepper, to taste
- Juice of 1 lime, plus more for serving
- ¼ cup freshly chopped cilantro, divided
- 6 soft taco sized whole wheat torillas, halved
- 1½ cups grated cheese
- Sliced avocado, for serving (optional)
- Preheat the oven to 350 degrees.
- Heat the olive oil in a large saute pan over medium heat. Add the onion and saute 5 minutes or until softened. Add the ground turkey and break up with a wooden spoon. Cook 5 minutes or until almost cooked through. Add the garlic and spices, and cook 30 seconds more.
- Add the corn and cook for 1 minute, then add the tomatoes and beans, scraping up the browned bits from the bottom of the pan. Simmer for 5 minutes longer, then remove from heat and add salt and freshly ground pepper, to taste, and stir in the lime juice and half of the chopped cilantro.
- Grease a 9x13" baking dish with cooking spray. Spread ⅓ of the turkey mixture over the bottom of the baking dish. Layer with half of the tortillas, then top with another ⅓ of the turkey mixture. Sprinkle with ¾ cup of cheese, then top with the remaining tortillas. Top with the remaining ⅓ of turkey mixture, followed by the remaining cheese. Bake for 20 minutes or until bubbly and heated through.
- Remove from heat and let stand 10 minutes before serving. Top with with the remaining chopped fresh cilantro, and serve with additional lime wedges and avocado, if desired. Enjoy!
Make it gluten-free by subbing the flour tortillas for corn.
Recipe by Flavor the Moments.