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Healthy Mexican Casserole

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Course: Dinner
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 4


  • 1 lb. lean ground turkey
  • 1/2 cup red onion (chopped)
  • 1 Tbsp. jalapeño (chopped)
  • 1 15-ounce can of diced tomatoes
  • 1 15-ounce can of kernel corn (drained)
  • 1 15-ounce can of low-sodium black beans (rinsed and drained)
  • 1-2 Tbsp. taco seasoning
  • 8 corn tortillas
  • 3/4 cup non fat sour cream
  • 1/3 cup low fat Mexican cheese blend
  • 1/3 cup of fresh cilantro (chopped)


  • Preheat oven to 350℉.
  • Brown ground turkey and onions in a large skillet for about 10-12 minutes. Drain and rinse with warm water to remove all fat. Return to skillet.
  • Add corn, black beans, tomatoes, jalapeño and taco seasoning mix to the pan. Mix well. Reduce heat and simmer for 5 minutes.
  • Spray a 12×8-inch baking dish with nonstick cooking spray. Cut each tortilla in half, then place 8 halves in the sprayed baking dish, overlapping slightly.
  • Spoon half of the turkey mixture evenly over tortillas. Spread sour cream over turkey mixture. Top with remaining 8 tortilla halves and turkey mixture.
  • Cover tightly with foil and bake in the oven for 25 minutes at 350℉.
  • Remove from oven and sprinkle with cheese and cilantro. Serve with lettuce, tomatoes, salsa, black olives and toppings of your choice.
  • TO FREEZE: Take casserole out of the oven at least 24 hours prior to cooking and place in the fridge. When you’re ready to pop it in the oven, bake for 25-30 minutes and until cooked through.
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