Turkey Enchilada Casserole is the perfect way to celebrate Cinco de Mayo with layers of corn tortillas, seasoned ground turkey, beans, and loads of veggies and cheese!
Casseroles. Love ’em or hate ’em? Truth be told, I didn’t grow up eating them, so I’ve never been a huge fan. But there are some definite keeper recipes that fall into the casserole category. Like my new BFF, this Turkey Enchilada Casserole. I got the idea from this Better Homes and Gardens Skinny One-Pan magazine that I am obsessed with.
I mean, one-dish recipes (like casseroles—gasp!) are right up my alley. Easy to make, minimal clean up…I am THERE. And the skinny part is especially attractive now that I’m trying to eat healthier and have even been spotted on the treadmill here at work. I know! Weird, right?
But all kidding aside, this casserole is amazing. I mean, picture your average enchilada casserole. Now awesome sauce it like a bazillion times. I used ground turkey cuz it’s better for you than ground beef and Jennie-O has a taco flavored variety. How easy is that? Like it? I’m just getting started.
Then you have not one but TWO kinds of beans because they’re freaking awesome. Layer corn tortilla wedges, throw in some yummy veggies, and top it with melty cheese and you have an easy weeknight casserole that will become a regular! And guess what? Cinco de Mayo is just a few days away. Are you thinkin’ what I’m thinkin’? Yep. Do yourself AND your family a favor and whip up this delicious and easy dinner to celebrate!
- Nonstick cooking spray
- 1.25 lbs ground turkey (I used Jennie-O taco flavored)
- 1 8-oz can tomato sauce
- 1 cup chicken broth
- 1 tsp minced garlic
- 1 Tbsp chili powder
- 1 tsp cumin
- 1 tsp oregano
- 1 Tbsp flour
- 1 15-oz can black beans, rinsed and drained
- 1 15-oz can pinto beans, rinsed and drained
- 1 bell pepper, chopped
- ½ large yellow onion, chopped
- 1 4-oz can chopped green chilies
- 9 6-inch corn tortillas, quartered into wedges
- 2 cups shredded Fiesta blend cheese
- Cherry tomatoes, black olives, & cilantro (optional toppings)
- Preheat oven to 350 degrees. Spray a 2-quart baking dish with cooking spray.
- In a large skillet over medium-high heat, saute ground turkey until browned.
- Add tomato sauce, broth, garlic, chili powder, cumin, oregano, and flour. Cook and stir to thicken slightly.
- In a medium bowl, combine black and pinto beans, bell pepper, onion, and green chilies.
- To assemble, spread ⅓ cup sauce in bottom of prepared baking dish. Top with 12 tortilla wedges, ⅓ of the bean mixture, ⅓ of the sauce, and ⅔ cup of the cheese. Repeat layers. Top with remaining tortillas, bean mixture, and sauce.
- Bake, covered, 35 minutes. Sprinkle with remaining ⅔ cup cheese. Bake, uncovered, 10 minutes more or until cheese is melted. Top with tomatoes, black olives, and cilantro if desired.
