Mexican Taco Casserole

Mexican Taco Casserole


  • 12 corn tortillas
  • 1 1/2 lbs. ground turkey
  • 1 onion, diced
  • 2 cloves garlic, minced
  • 1 jalapeño, diced
  • 2 cans fire roasted tomatoes
  • 1 tsp. cumin
  • 1 tsp. chile powder
  • 1/4 c. chopped cilantro
  • 3 C. shredded cheddar
  • 8 oz. cream cheese
  • Assorted toppings: diced tomatoes, avocado, cilantro, green onions, sour cream


  1. Preheat oven to 350 degrees.
  2. In large skillet, brown turkey with diced onions, garlic, and jalapeño. Season with cumin and chile powder. Add tomatoes and simmer about 10 minutes for flavors to combine. I like to puree one can of tomatoes and keep one can of them diced for some chunks. Add cilantro and stir to combine.
  3. In large casserole, alternate layers of tortillas, meat mixture, cream cheese and cheddar.
  4. Bake in oven about 20 minutes, until hot and bubbly.
  5. Top each serving with desired toppings.
  6. *This recipe isn’t too spicy so I like to add Chipotle Cholula Sauce to spice mine up a bit. If you like spicier food, add your favorite taco sauce on top!