Ground Turkey Enchilada Casserole
Discover the ultimate comfort food with this Ground Turkey Enchilada Casserole, a deliciously layered dish that brings bold Mexican flavors to your dinner table. Packed with seasoned ground turkey, black beans, sweet corn, and smothered in rich enchilada sauce, this casserole is layered between soft tortillas and topped with melty Mexican blend cheese for a crowd-pleasing feast. Perfect for weeknight dinners or meal prep, this recipe is both hearty and wholesome with nutritious ingredients like lean turkey and protein-packed beans. Ready in just 45 minutes and easy to customize with your favorite toppings—think fresh cilantro or a dollop of sour cream—this casserole is the perfect one-pan solution for busy families or taco night cravings.
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Recipe Information
Ingredients
- 1 tablespoon olive oil
- 1 pound ground turkey
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 15 ounce enchilada sauce, mild or medium
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup frozen corn, thawed or canned corn (drained)
- 10 small (6-inch) flour or corn tortillas
- 2 cups shredded Mexican blend cheese
- 2 tablespoons cilantro, chopped (optional, for garnish)
- sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 3-4 minutes until softened.
Add the ground turkey to the skillet and cook for 5-7 minutes, breaking it up with a spatula, until no longer pink.
Stir in the minced garlic, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 1-2 minutes until fragrant.
Reduce the heat to low and stir in 1 cup of enchilada sauce, black beans, and corn. Mix well and let it simmer for 2 minutes. Remove from heat.
Spread 1/3 cup of the enchilada sauce evenly in the bottom of the prepared baking dish.
Place a single layer of tortillas (about 3-4, overlapping as needed) over the sauce in the baking dish.
Spread half of the turkey mixture over the tortillas, followed by 1/2 cup of shredded cheese.
Repeat the layering: tortillas, the remaining turkey mixture, and 1/2 cup of cheese.
Finish with a final layer of tortillas, pour the remaining enchilada sauce over the top, and sprinkle the remaining 1 cup of cheese evenly over the casserole.
Cover the casserole with aluminum foil and bake for 20 minutes. Then, remove the foil and bake uncovered for another 10 minutes, or until the cheese is melted and bubbly.
Remove the casserole from the oven and let it cool for 5 minutes. Garnish with chopped cilantro, if desired.
Serve warm with optional sour cream on the side. Enjoy!
Nutrition Facts
Calories |
601 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 26.3 g | 34% | |
| Saturated Fat | 10.5 g | 53% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 90 mg | 30% | |
| Sodium | 1433 mg | 62% | |
| Total Carbohydrate | 59.1 g | 21% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 4.5 g | ||
| Protein | 33.9 g | 68% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 376 mg | 29% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 490 mg | 10% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
