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?
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 fire roasted diced tomatoes
- 3 tablespoons tomato paste
- 1 cup corn fresh, frozen or canned
- 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
- 6 flour tortillas halved; regular or whole wheat
- 1 1/2 cups grated cheese
- Cilantro leaves, sour cream and sliced jalapeños for serving (optional)
- Preheat the oven to 350 degrees. Heat the olive oil in a large sauté pan over medium heat. Add the onion and cook 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 tomatoes and scraping up the browned bits from the bottom of the pan. Stir in the tomato paste, corn and beans and cook for 5 minutes longer. 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. Serve with torn cilantro leaves, sour cream and sliced jalapeños 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.
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.