Description
This protein-packed Turkey Taco Pie combines lean ground turkey with bold Mexican flavors for a satisfying family meal. Layered with corn, black beans, and enchilada sauce between crispy tortillas, this easy casserole is perfect for meal prep and guaranteed to become a weeknight favorite!
Ingredients
Scale
- 2 lb. lean ground turkey (99/1%)
- 2 cans green chiles (4 oz.)
- 2 cups canned corn, drained (170g)
- 2 cups black beans, drained and rinsed (160g)
- 2 cans mild red enchilada sauce (10 oz.)
- 8 Mission Balance flour tortillas
- 1 cup Monterey Jack cheese, shredded (56g)
- 1 cup cheddar cheese, shredded (56g)
- Taco Seasoning:
- 2 tsp. salt
- 2 tsp. onion powder
- 2 tsp. garlic powder
- 4 tsp. smoked paprika
- 2 Tbsp. chili powder
- 3 Tbsp. ground cumin
- 0.5 cup water
Instructions
- Preheat oven to 375°F (190°C).
- Brown turkey in skillet over medium heat. Drain excess fat.
- Add taco seasoning ingredients and water. Simmer 5 minutes.
- Stir in green chiles, corn, black beans, and 1 can enchilada sauce.
- Spread 1/2 can enchilada sauce in 9×13 baking dish. Layer 4 tortillas.
- Add half of turkey mixture, then half of cheeses. Repeat layers.
- Top with remaining tortillas and enchilada sauce.
- Bake uncovered 25-30 minutes until bubbly and golden.
- Let rest 10 minutes before slicing.
Notes
Tips: For extra crispy tortillas, lightly toast before layering. Substitutions: Use ground chicken or plant-based crumbles. Storage: Refrigerate up to 4 days or freeze portions for 3 months.
- Prep Time: 20
- Cook Time: 30
- Category: B
- Method: Baked
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 4g
- Sodium: 820mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 75mg
Keywords: high protein, turkey casserole, meal prep, family dinner