Turkey Taco Casserole


a little over 1 lb lean ground turkey

1 16-oz can refried beans

2 4-oz cans diced green chilies

1 cup fire roasted diced tomatoes, drained

1 tbsp chili powder

2 tsp ground cumin

1 1/4 tsp salt

1/4 tsp cayenne pepper

2 flour tortillas, cut into 1" strips

1/2 cup salsa, plus more for serving

1 1/2 cups reduced fat Mexican blend cheese {or cheddar cheese}

sour cream for serving

sliced avocado for serving


Spray an 8" square casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.

Spray a large skillet with nonstick cooking spray and place over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces with a rubber spatula. When turkey has browned {but hasn't quite cooked all the way through yet}, add the chili powder, cumin, salt and cayenne pepper. Mix well.

Add one can of the diced green chilies to the turkey, along with the fire roasted diced tomatoes. Stir well and continue to cook until turkey is completely done. Then, remove from heat.

Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of refried beans, more green chilies, a heavy sprinkle of cheese and four of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. After laying on your last four tortilla strips, spread the salsa over top along with remaining cheese.

Place in the oven for 30 minutes. Cheese will be melted and bubbling. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with sour cream, hot sauce and sliced avocado!


1 hour