Turkey & Black Bean Mexican Casserole

There isn’t much I like better mid week than Taco Tuesday at the Miller House. This Tuesday I revamped a Taste of Home recipe and came up with my Turkey & Black Bean Mexican Casserole!

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As I’ve mentioned before, we LOVE Mexican food at our house. Recipes like this one and the one below are some of our favorites.  I swear I must be half Mexican, half Italian with my deep love of Mexican food & pizza!

I’ve loved Mexican food for as long as I can remember. I remember one of my favorite dishes from when I was a kid, my Mom’s Beef Enchilada Casserole. Oh the cheesy, slightly spicy mess of it still makes my mouth water! I’m definitely going to have to create a healthier version of it and share with you all.

But today, I want to share this tasty Mexican casserole that was a big hit at our house…even my 14 month old loved it!

First, gather all your ingredients and get chopping! I like to prep all my veggies and get my spices out before I start cooking. Goes so much faster that way!

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Next, place a large nonstick skillet over medium heat and coat the bottom with about 1 tablespoon olive or grape seed oil. Add in 1 tsp chopped garlic, 1/2 medium chopped onion, & 1 chopped red or green pepper. Cook for about 3 minutes or until onions are translucent.

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Toss in the lean ground turkey. Cook until meat is no longer pink, or about 10 minutes.

 

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Now it’s time to spice things up! Stir in chicken stock, flour, chili powder, garlic powder, cumin, coriander & salt. Bring to boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.

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While things are simmering and smelling awesome in your skillet, open the can of black beans, drain & rinse, & get mashing. I just use my handy potato masher to do this. Add in the 1/2 cup salsa of your choice. I love this Kramer’s Homemade Salsa but go with whatever floats your boat! Mix this up and get ready to layer.

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Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, bean mixture and corn; repeat layers. Top the whole thing of with the sharp cheddar cheese.  Now it’s ready to bake!

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Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through and cheese is all melted and bubbly. Remove and let it stand for about 5 minutes before cutting. I like to pile on the toppings with this one. The more avocado on a Mexican dish the better in my eyes!  But feel free to add/delete what ever toppings you like. I added lettuce, tomatoes, avocado,  & sour cream to mine.

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Oh look at that pile of cheesy tortilla goodness! Serve it up with a veggie of your choice and some chips & salsa and you’ve got a delicious Mexican meal to complete your Taco Tuesday!

Hope you enjoy!

Turkey & Black Bean Mexican Casserole

  • Servings: 4-6
  • Difficulty: easy
  • Print

Ingredients:

  • 1 Tbsp olive or grape seed oil
  • 1 Tsp chopped garlic
  • 1/2 medium onion, chopped
  • 1 Red or green pepper, chopped
  • 1.3 lbs lean ground turkey
  • 1 cup low sodium chicken broth
  • 1 Tbsp all-purpose flour
  • 1 Tbsp Chili powder
  • 1/2 tsp garlic powder
  • 1/2 tsp ground cumin
  • 1/2 tsp ground coriander
  • 1/4 tsp salt
  • 1 can (16oz) Black beans, mashed
  • 1/2 cup salsa
  • 4 whole wheat tortillas (8 inches)
  • 1 cup frozen corn
  • 1 cup shredded sharp cheddar cheese
  • Shredded lettuce, chopped tomatoes, chopped avocado, sour cream/plain greek yogurt, optional

Directions:

  • Place a large nonstick skillet over medium heat and coat the bottom with about 1 tablespoon olive or grape seed oil. Add in 1 tsp chopped garlic, 1/2 medium chopped onion, & 1 chopped red or green pepper. Cook for about 3 minutes or until onions are translucent.
  • Add lean ground turkey. Cook until meat is no longer pink, or about 10 minutes.
  • Stir in chicken stock, flour, chili powder, garlic powder, cumin, coriander & salt. Bring to boil. Reduce heat; simmer, uncovered, for 5-6 minutes or until thickened.
  • While things are simmering, open the can of black beans, drain & rinse, & mash. I just use my handy potato masher to do this. Add in the 1/2 cup salsa of your choice and mix together.
  • Place two tortillas in a round 2-1/2-qt. baking dish coated with cooking spray. Layer with half of the meat mixture, bean mixture and corn; repeat layers. Top the whole thing of with the sharp cheddar cheese.
  • Bake, uncovered, at 350 degrees for 25-30 minutes or until heated through and cheese is all melted and bubbly. Remove and let it stand for about 5 minutes before cutting.  Top with lettuce, tomatoes, avocado,  & sour cream.

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