Turkey Taco Casserole


I always try to keep a balance, in my life and on this blog, of healthy and indulgent. I’ll post apple cranberry crisps one day and chocolate gingersnap tarts the next, or rich and creamy macaroni and cheese but balance it with a winter ribollita soup. So since I just posted incredibly chocolaty PMS Cookies a few days ago, today I’m giving you all a healthy turkey casserole. Which, as it happens, is going to be my lunch today as well.

Start by browning turkey in a large skillet, draining off any excess fat when browned.


Add a small can of spicy v-8 and some taco seasoning, then mix thoroughly and cook a bit longer.


Mix together black beans, spinach, fire roasted tomatoes, corn, and chopped green chilies. Drain off all excess liquid.


Next, layer in a 9×13 baking dish: half of the meat, half of the veggies, half of the salsa, half of the cheese, and half of the tortilla strips. The amount of cheese in the photo here won’t look like yours: I didn’t have enough cheese. You will. It’ll make the dish that much better. Because more cheese is like more garlic: always a good thing.


After the first layer is done, you repeat it again, but with the salsa and cheese on top of the tortilla strips this time. So it goes: meat, vegetable mix, tortillas, salsa, then cheese.


Yours has an even thicker layer of cheese? Good. You’ll thank me when the cheese doesn’t disappear into the dish and make you wonder if it’s even there.

Now, bake at 375 for 40 minutes, until everything is hot and bubbly and the top is nicely browned and melted.


Let rest 20 minutes, cut, and serve.



Turkey Taco Casserole

Adapted from Eat, Live, Run
Course Entree
Cuisine Mexican
Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings 4
Author Cooking Madly


  • 2 lb lean ground turkey
  • 3 tbsp taco seasoning
  • 1 5.5 oz can spicy v-8
  • 2 15- oz cans black beans
  • 1 15- oz can corn
  • 14 oz chopped canned or frozen spinach
  • 1 14- oz can diced green chilies
  • 1 14- oz can fire roasted diced tomatoes drained of extra “juice”
  • 4 flour tortillas cut into 1" strips
  • 16 oz jar salsa
  • 6 cups reduced fat Mexican blend cheese {or cheddar cheese}
  • sour cream for serving if desired


  1. Spray a 9x13 casserole pan with nonstick cooking spray. Set aside. Preheat oven to 375 degrees.
  2. Heat a large skillet over medium high heat. Once hot, add the ground turkey. Brown turkey, breaking up the bits and pieces. When turkey has browned, drain off any excess fat and then add the taco seasoning and spicy v-8. Mix well and cook for another 2 minutes. Remove from heat.
  3. In a medium bowl, mix together black beans, corn, spinach, chilies, and tomatoes. Drain of all excess liquid.
  4. Spread a thin layer of ground turkey at the bottom of your casserole pan. Top with a layer of vegetables, half of the cheese, half of the salsa, and enough tortilla strips to cover the casserole. Repeat this process with the remaining ingredients, in the order of: meat, vegetables, tortillas, salsa, and then the cheese.
  5. Place in the oven for 40 minutes. Cheese will be melted and starting to brown. When casserole comes out of the oven, let sit for 20 minutes before slicing. Serve with hot sauce and sour cream if desired.


Comments on this entry are closed.

  • Lilly Sue March 11, 2013, 8:45 pm

    This just sounds like a warming, yummy dinner 🙂

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