This Turkey Tortilla Casserole is a comforting, family-friendly meal that combines savory ground turkey with earthy mushrooms, sweet peppers, and aromatic spices. The layers of soft corn tortillas soak up the rich tomato-based sauce, creating a texture similar to enchiladas but easier to assemble. Topped with melted Monterey Jack cheese, it offers a satisfying blend of protein and carbs perfect for weeknight dinners. It’s versatile enough to be served with a simple side salad or rice. The spices—cumin, coriander, and chili powder—provide a warm, subtle heat without overwhelming the palate. It’s a great way to use up leftover cooked turkey or to meal-prep a dish that reheats beautifully throughout the week.
Turkey Tortilla Casserole
Description
This Turkey Tortilla Casserole is a comforting, family-friendly meal that combines savory ground turkey with earthy mushrooms, sweet peppers, and aromatic spices. The layers of soft corn tortillas soak up the rich tomato-based sauce, creating a texture similar to enchiladas but easier to assemble. Topped with melted Monterey Jack cheese, it offers a satisfying blend of protein and carbs perfect for weeknight dinners. It's versatile enough to be served with a simple side salad or rice. The spices—cumin, coriander, and chili powder—provide a warm, subtle heat without overwhelming the palate. It's a great way to use up leftover cooked turkey or to meal-prep a dish that reheats beautifully throughout the week.Ingredients
Directions
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Preheat oven to 400°F (200°C).
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Lightly coat a 13x9-inch baking dish with cooking spray.
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Heat olive oil in a large skillet over medium heat.
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Add chopped onion, green pepper, and 1/8 teaspoon salt; cook, stirring occasionally, for 3 minutes until softened.
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Add sliced mushrooms and cook for 3 more minutes until tender.
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Add ground turkey to the skillet, breaking it apart with a spoon; cook for 3 minutes until no longer pink.
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Stir in cumin, coriander, chili powder, and remaining 1/8 teaspoon salt; cook, stirring constantly, for 1 minute to toast spices.
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Pour in stewed tomatoes and minced garlic; simmer for 2 minutes to combine flavors.
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Spread a thin layer of the turkey mixture on the bottom of the prepared baking dish.
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Layer 4 corn tortillas over the turkey mixture, overlapping as needed.
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Spoon half of the remaining turkey mixture over the tortillas, then sprinkle with half of the shredded Monterey Jack cheese.
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Top with the remaining 4 tortillas, the rest of the turkey mixture, and the remaining cheese.
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Bake for 25 minutes, or until the casserole is bubbling and the cheese is lightly browned.
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Let stand for 5 minutes before serving to allow layers to set.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 934.0kcal
- % Daily Value *
- Total Fat 23.6g37%
- Saturated Fat 4.8g24%
- Cholesterol 97.9mg33%
- Sodium 2078.7mg87%
- Total Carbohydrate 97.9g33%
- Dietary Fiber 11.9g48%
- Sugars 7.7g
- Protein 61.7g124%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
