Mexican Turkey Tortilla Casserole
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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?
We eat Mexican inspired meals like tacos and enchiladas in my house all the time. Everyone loves them, and I love how easy it is to incorporate healthful ingredients into them.
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.
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.
How to make Tortilla 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 sauté some onion, then add ground turkey and cook until the meat is almost cooked through. Add the garlic and spices, and sauté 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.
- 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.
More mexican recipes you’ll love:
Strawberry margarita by Food Network
Mexican Turkey Tortilla Casserole
- 1 tablespoon extra virgin olive oil
- 1 medium yellow onion chopped
- 1 lb. lean ground turkey
- 3 cloves garlic minced
- 1.5 tablespoons taco seasoning
- 15 ounces Hunt's fire roasted diced tomatoes
- 1 cup frozen corn thawed slightly
- 15 ounces black beans rinsed and drained
- Salt and freshly ground black pepper to taste
- 1 lime juiced, plus more lime for serving
- 1/4 cup freshly chopped cilantro divided
- 6 soft taco sized whole wheat torillas halved
- 1 1/2 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 1/3 of the turkey mixture over the bottom of the baking dish. Layer with half of the tortillas, then top with another 1/3 of the turkey mixture. Sprinkle with 3/4 cup of cheese, then top with the remaining tortillas. Top with the remaining 1/3 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!
- The filling may be made in advance and assembled just before baking to make meal prep even easier!
- Make it gluten-free by subbing the flour tortillas for corn.
- Nutritional information does not include the avocado as it's optional.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
33 Comments on “Mexican Turkey Tortilla Casserole”
I’m glad you’re feeling better, Marcie! Colds are no fun, especially when you need to get everything done around the house, which always happens to me! This casserole looks like my kind of comfort meal! I love the layers and the fact that you made it with ground turkey. I bet this tastes delicious for leftovers, too!
Thanks so much Gayle. Colds are no fun and neither is catching up!
I’m glad you’re starting to feel better, and am loving the cause behind the casserole! You make casserole prep look so fun and easy – I’m game! Loving the Mexican flair and the fact that one serving has 21 gs of protein! SO good!
Oh my heart, that looks absolutely mouthwatering! I love Mexican food and t his would be brilliant for an easy family dinner! -client
Thank you Amber — my kids were even on board with this one!
Oh I’m SO glad you are starting to feel better, Marcie! The flu this year was just awful! I’ll keep my fingers crossed you fully recover AND catch up on everything quickly! I love love looooove anything Mexican, so this casserole is calling my name! I love that it’s so easy to make, yet packed with yummy (and heart healthy) flavors! Cheers, girlfriend!
I’ve heard the flu is really bad and I finally just got my shot yesterday! We’ll see if it helps! Thank you so much, Cheyanne, and Happy Wednesday!
Mexican food in casserole form is the best! That’s the perfect week night meal!
Thanks Annie! The best part is when there are leftovers!
Oh yes, Mexican food is always a hit in my house too! That’s awesome that Hunt’s is donating to the American Heart Association. Such a great cause.
I’m sorry to hear you weren’t feeling well! I remember your son was sick- did he pass it on to you? That little stinker. 😉 Glad you are feeling better though!
Thanks Sarah! My son got it first, then it went through me and my husband. Now the little stinker has is AGAIN. ?
We love canned fruit and veggies, especially tomatoes! They make it so easy to add a burst of freshness to anything. I hope you’re starting to feel better Marcie!
Thanks so much Ashley! The cough is hanging on but at least I’m functioning!
Glad you’re feeling better, Marcie! This casserole looks like just what I want for dinner – so delicious! Love all the goodness you packed in there.
Thank you, Rachel!
I’m so glad you’re feeling better Marcie!! Colds are the worst! And this casserole looks fantastic!! You know I can’t turn down anything mexican inspired!! haha 🙂
Thank you, Ashley, and Mexican food can never be a bad thing! 🙂
HI Marcie, what a delicious looking casserole, using turkey is such a wonderful idea. Glad you are feeling better.
Thank you, Cheri! Ground turkey is a staple for me!
Yum! Looks hearty and delicious!
Thank you Laura!
So glad you are starting to feel better, Marcie! There’s definitely something going around – it seems like someone is always sick around here too this season. A comforting casserole is just what we can all use. Love anything Mexican!!
Thank you, Kelly! My poor youngest son just got it again! I think we need more casserole! 🙂
Thank you so much Juliana!
Glad yo know that you are feeling better now, Marice. This might be the prettiest tortilla casserole I’ve ever seen! And I bet it’s also super delicious ?
Thanks so much Anu!
This recipe looks delicious. My only thought is the consistency of the tortillas. Would it be a good idea to perhaps toast them up a bit in the oven before assembly.Just wondering because I don’t want them to be mushy within the casserole.
Hi Valerie! The tortillas do get soft, but I wouldn’t call them mushy. Toasting them is definitely something you could try…if you do I would love to hear how it turned out!
Can you leave out the cilantro?
Absolutely! That won’t affect the recipe at all.
Can I use corn tortilla instead?
Yes — corn tortillas work!