“This is a compilation of several different recipes I found online for Mexican Casserole. I made two 9x9 in. pans with this recipe and put them in the freezer, but you could just as easily make it in one 9x13. Enjoy!”
READY IN:
1hr
SERVES:
8
YIELD:
8 pieces
UNITS:
US

Ingredients Nutrition

Directions

  1. Spray baking dish(es) with cooking spray.
  2. Add 1/2 cup salsa to the bottom of each dish and spread around to prevent tortillas from sticking/drying out.
  3. In a skillet, cook ground turkey, peppers, and onions until the turkey is no longer pink and the veggies are tender.
  4. Drain off any fat and return to heat.
  5. Add chopped jalapenos, diced tomatoes, black beans, and taco seasoning, and cook for 5 more minutes.
  6. For each pan, arrange 3 corn tortillas to form the bottom layer (cutting to fit if necessary).
  7. Top each tortilla layer with 1/4 of the turkey mixture.
  8. Add 1/2 cup of sour cream to each pan, spreading over the turkey mixture with a spatula.
  9. Top each with another tortilla layer, then the remaining turkey mixture.
  10. (If you plan to freeze them, do so at this point, before adding cheese).
  11. Cover with foil and bake at 350 degrees for 30-40 minutes.
  12. Remove foil, top each with 1/2 cup of shredded mexican cheese, and return to oven until cheese is melted.
  13. Enjoy topped with lettuce, tomatoes, sour cream, or your favorite taco toppings!

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