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Loaded Ground Turkey Enchilada Casserole

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This easy, high-protein casserole layers lean ground turkey, black beans, corn, and melty cheese with corn tortillas and enchilada sauce for a comforting Tex-Mex dinner that’s perfect for busy weeknights or meal prep.

Ingredients

Scale
  • 1.5 lbs (680g) lean ground turkey (93% lean recommended)
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 1 can (15 oz) black beans, drained and rinsed
  • 1 cup corn kernels (frozen or canned and drained)
  • 1 large red bell pepper, diced
  • 2 cups enchilada sauce (mild or medium, store-bought or homemade)
  • 10–12 small corn tortillas (about 6-inch each)
  • 2 cups shredded cheese (Mexican blend or cheddar + Monterey Jack)
  • 2 tsp chili powder
  • 1 tsp cumin
  • Salt & pepper, to taste
  • 1 tbsp olive oil
  • Optional garnishes: fresh cilantro, sliced jalapeños, diced avocado, Greek yogurt, lime wedges

Instructions

  1. Preheat oven to 375°F (190°C). Spray a 9×13-inch baking dish with nonstick spray or lightly brush with oil.
  2. Heat olive oil in a large skillet over medium-high heat. Add diced onion and bell pepper; cook for 3–4 minutes until softened. Stir in minced garlic and cook for another 30 seconds.
  3. Add ground turkey to the pan. Break it up with a wooden spoon. Sprinkle with chili powder, cumin, salt, and pepper. Cook for 5–7 minutes, stirring often, until turkey is browned and no longer pink. Simmer off any excess liquid.
  4. Stir in black beans and corn. Mix well and heat through for 2–3 minutes. Taste and adjust seasoning if needed. Remove from heat.
  5. Spread about 1/2 cup enchilada sauce in the bottom of the baking dish. Arrange half the corn tortillas (5–6) over the sauce, tearing as needed to cover.
  6. Spoon half of the turkey mixture over tortillas, followed by another 1/2 cup enchilada sauce and a third of the shredded cheese.
  7. Add another layer of tortillas, then the remaining turkey mixture, another 1/2 cup sauce, and another third of cheese.
  8. Top with one last layer of tortillas, the remaining sauce, and finish with the rest of the cheese.
  9. Cover with aluminum foil and bake for 20 minutes. Remove foil and bake another 10–15 minutes, until cheese is bubbly and starting to brown.
  10. Remove from oven and let rest for 10–15 minutes before slicing. Garnish with cilantro, avocado, jalapeños, Greek yogurt, or lime wedges as desired.
  11. Slice into squares and serve warm. Add a squeeze of lime if desired.

Notes

Microwave tortillas for 30 seconds wrapped in a damp paper towel if they seem dry. Don’t over-sauce to avoid sogginess. Let casserole rest before slicing for best layers. Customize heat with jalapeños or hot sauce. Freshly shredded cheese melts best. Double the recipe and freeze one for later. For a vegetarian version, use plant-based ground or extra beans and veggies.

Nutrition

Keywords: ground turkey, enchilada casserole, high protein, Tex-Mex, easy dinner, meal prep, gluten-free, casserole, comfort food, healthy

Find it online: https://blairrecipes.com/loaded-ground-turkey-enchilada-casserole-recipe-for-easy-high-protein-dinners/