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Mexican Turkey Taco Casserole

A quick casserole that's loaded with South of the border flavors
Prep Time20 mins
Cook Time30 mins
Servings: 16 People
Calories: 291kcal


  • 1/4 cup olive oil
  • 8 oz onion diced
  • 1 bunch green onions tops and bottoms divided
  • 16 oz green bell peppers diced
  • 2 jalapenos finely chopped seeded and veined for a milder version
  • 1/2 cup black olives finely chopped
  • 1 tbsp minced garlic
  • 3 lbs ground turkey
  • 30 oz cooked black beans
  • 30 oz sweet kernel corn
  • 30 oz crushed tomatoes
  • 3 ½ tbsp cumin powder
  • 1 tbsp chipotle powder
  • tsp paprika
  • ¾ tsp garlic powder
  • tsp black pepper
  • 1 tbsp kosher salt
  • .5 oz cilantro chopped

For the assembly

  • corn tortillas
  • cheddar cheese
  • mozzarella cheese
  • ½ bunch green onion tops sliced


  • In a large pot begin to sautee the chopped green onion bottoms and the diced onions till translucent. Add the green bell peppers, jalapenos, and olives and cook for 5 minutes more on a medium heat. Finally add the minced garlic and cook a few minutes more.
  • Add the ground turkey and cook till it begins to brown. Add the seasonings and mix to make sure the meat is well broken up. Once the turkey is fully cooked add the black beans, corn, crushed tomatoes, chopped cilantro, and the green onion tops. Bring to a simmer and cook till the liquid reduces.

To assemble the casserole

  • Start by layering the Turkey mix in a freezer friendly container. Next add a layer of cheese, add a layer of corn tortillas, followed by more cheddar cheese. Now add more turkey mix, cheddar cheese, tortillas, and top it off with a combination of cheddar and mozzarella cheese. Garnish with sliced green onion tops. Wrap tightly and freeze
  • To heat up remove from freezer, cover with foil and bake in a 350F preheated oven for 45-60 minutes. If you want a cheesy crust remove the foil about 20 minutes before your casserole is finished baking. Enjoy.