Turkey or Beef Enchilada Casserole
Dive into layers of bold flavor with this hearty Turkey or Beef Enchilada Casserole, a comforting twist on classic enchiladas made easy for a weeknight dinner. Featuring tender ground turkey or beef, sautéed veggies, and a medley of warm spices like chili powder, cumin, and smoked paprika, this casserole is a fiesta in every bite. Stacked with soft corn tortillas, zesty enchilada sauce, and melty cheddar or Mexican blend cheese, it bakes to golden perfection in just 35 minutes. Whether you choose red or green enchilada sauce, the result is a rich, savory dish that’s perfect for feeding a crowd. Garnish with fresh cilantro, sliced jalapeños, and a dollop of sour cream for a customizable Tex-Mex masterpiece that will have your family and friends asking for seconds.
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Recipe Information
Ingredients
- 1 pound ground turkey or beef
- 1 medium yellow onion, diced
- 2 cloves garlic cloves, minced
- 1 medium red bell pepper, diced
- 2 tablespoons olive oil
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 14 ounces canned diced tomatoes, drained
- 15 ounces canned enchilada sauce (red or green)
- 2 cups shredded cheddar cheese or Mexican blend cheese
- 12 small corn tortillas
- 2 tablespoons chopped fresh cilantro (optional, for garnish)
- 0.5 cup sour cream (optional, for serving)
- 2 tablespoons sliced jalapeños (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Spray a 9x13-inch baking dish with cooking spray and set aside.
Heat olive oil in a large skillet over medium heat. Add the diced onion, minced garlic, and diced bell pepper. Sauté until softened, about 5 minutes.
Add the ground turkey or beef to the skillet. Cook until browned and fully cooked, breaking it up with a spoon as it cooks, about 7 minutes.
Stir in the chili powder, cumin, and smoked paprika. Mix well to coat the meat with the spices.
Add the drained diced tomatoes and half of the enchilada sauce to the skillet. Stir to combine and let simmer for 5 minutes. Remove the skillet from heat.
In your prepared baking dish, spread a thin layer of the remaining enchilada sauce on the bottom.
Arrange 4 corn tortillas in an even layer at the bottom of the dish. It’s okay if they overlap slightly.
Spread one-third of the meat mixture evenly over the tortillas. Sprinkle with one-third of the shredded cheese.
Repeat the layering process two more times: tortillas, meat mixture, cheese. Finish with a layer of cheese on top.
Pour the remaining enchilada sauce evenly over the top of the casserole.
Cover the casserole with aluminum foil and bake in the preheated oven for 20 minutes.
Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and let sit for 5 minutes before serving.
Garnish with chopped cilantro, sliced jalapeños, and a dollop of sour cream, if desired. Serve warm and enjoy!
Nutrition Facts
Calories |
499 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 12.8 g | 64% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 110 mg | 37% | |
| Sodium | 796 mg | 35% | |
| Total Carbohydrate | 32.5 g | 12% | |
| Dietary Fiber | 5.1 g | 18% | |
| Total Sugars | 6.6 g | ||
| Protein | 30.7 g | 61% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 375 mg | 29% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 612 mg | 13% | |
*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.
