Turkey Tortilla Casserole
Looking for a flavorful and comforting dinner idea that’s both easy to make and a crowd-pleaser? This Turkey Tortilla Casserole is the perfect fusion of bold Tex-Mex flavors and hearty layered goodness! Featuring lean ground turkey, juicy tomatoes, aromatic spices like cumin and chili powder, and melted Mexican cheese, this dish is layered with tender corn tortillas and baked to bubbly perfection. Perfectly balanced with a variety of textures and a pop of fresh cilantro at the end, this casserole is ideal for weeknight meals or potluck gatherings. Prep it in just 15 minutes, bake, and serve with a dollop of sour cream for a creamy, tangy finish. It’s a gluten-free, customizable dish that’s sure to bring everyone back for seconds!
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Recipe Information
Ingredients
- 1 pound Ground turkey
- 2 tablespoons Olive oil
- 1 Yellow onion, diced
- 3 Garlic cloves, minced
- 1 Bell pepper, diced (any color)
- 14 ounces Canned diced tomatoes
- 2 tablespoons Tomato paste
- 1 teaspoon Ground cumin
- 2 teaspoons Chili powder
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 8 Corn tortillas
- 2 cups Shredded Mexican cheese blend
- 2 tablespoons Fresh cilantro, chopped (optional)
- 0.5 cup Sour cream (optional, for serving)
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with cooking spray or a light coating of oil.
Heat the olive oil in a large skillet over medium-high heat. Add the diced onion and sauté for 2-3 minutes, until softened.
Add the minced garlic and diced bell pepper to the skillet. Cook for another 2-3 minutes, stirring occasionally.
Add the ground turkey to the skillet. Cook, breaking it up with a spoon, until completely browned, about 5-7 minutes.
Stir in the canned diced tomatoes, tomato paste, ground cumin, chili powder, salt, and black pepper. Reduce the heat to medium-low and let the mixture simmer for about 5 minutes to thicken slightly.
Cut the corn tortillas into halves or quarters to make layering easier.
In the prepared baking dish, spread a thin layer of the turkey-tomato mixture on the bottom. Place a layer of corn tortillas on top to cover the bottom of the dish.
Spread a portion of the turkey-tomato mixture over the tortillas. Sprinkle a layer of shredded cheese on top.
Repeat the layering process (tortillas, turkey mixture, cheese) until all the ingredients are used, finishing with a layer of cheese on top.
Cover the baking dish 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 bubbling.
Remove the casserole from the oven and let it rest for 5 minutes before serving.
Garnish with chopped fresh cilantro, if desired. Serve with sour cream on the side for a creamy topping.
Nutrition Facts
Calories |
513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 11.9 g | 60% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 98 mg | 33% | |
| Sodium | 742 mg | 32% | |
| Total Carbohydrate | 38.6 g | 14% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 5.3 g | ||
| Protein | 27.6 g | 55% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 380 mg | 29% | |
| Iron | 2.8 mg | 16% | |
| Potassium | 392 mg | 8% | |
*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.
