Homemade Ground Turkey Enchiladas Casserole

There’s something about a warm, bubbling casserole that feels like a hug after a long day. This Homemade Ground Turkey Enchiladas Casserole is a dish that has made its way into my regular rotation because it perfectly balances comfort and nutrition without asking for your whole evening to prepare. It’s a recipe that has a little history in my kitchen, evolving over years of experimenting with ingredients and flavors. It embodies the simplicity and satisfaction of coming together over good food, reminding me of family dinners filled with laughter and stories.

If you have ever found yourself craving a hearty meal that doesn’t make you feel weighed down, this casserole is for you. Ground turkey stands in for beef, which means it’s leaner but still flavorful. Combine that with beans, tomatoes, and a splash of zingy enchilada sauce, and you have a wholesome meal that pleases everyone. You might even consider it your weekly peace treaty with dinner time, where the kids may actually agree on what to eat.

What makes this recipe special

This casserole is special for a few reasons. First, it’s a weeknight-friendly dish that packs a punch in flavor while remaining straightforward to prepare. It’s rich in protein from the turkey and black beans and has plenty of vegetables thanks to the corn and tomatoes. So not only will your taste buds thank you, but your body will too. There’s a magic in the layers—the creaminess of the cheese juxtaposed with the slight bite of the spices, all wrapped in warm tortillas.

Furthermore, you can make it your own. Substitutions are easy; want it spicier? Toss in some chili peppers. Have leftover roasted veggies? They’d love to join the party. And let’s not forget about leftovers—if you’re lucky enough to have any, this casserole tastes even better the next day, giving you an easy meal waiting in the fridge.

What you’ll need

Here’s a closer look at the ingredients that make this dish shine:

• 1 lb Ground turkey: A healthier twist on traditional meat, it’s lean and absorbs flavors beautifully.
• 1 can (15 oz) black beans: These add a hearty texture and a good source of protein and fiber. Don’t forget to drain and rinse them—you want to remove the excess sodium.
• 1 can (10 oz) enchilada sauce: This is the flavor powerhouse, providing that right kick to balance the dish. You can use mild or spicy based on your preference.
• 1 cup corn: Fresh or frozen, it adds sweetness and a delightful crunch that contrasts nicely with the creaminess of the cheese.
• 1 cup diced tomatoes: Freshness is key here, bringing acidity that cuts through the richness.
• 1 cup shredded cheese: Choose cheddar or a Mexican blend. This gooey layer on top is what dreams are made of.
• 8 corn tortillas: Corn tortillas are classic in enchiladas. They hold up well and soak in the sauce without getting mushy.
• 1 tsp chili powder: A warm spice that gives just enough heat to wake up the dish.
• 1 tsp cumin: This earthy spice adds depth and a hint of smokiness, enhancing the overall flavor.
• Salt and pepper to taste: Don’t forget to season! These two staples are essential for bringing all the flavors together.

Let’s get cooking

Here’s how you can bring this delicious casserole to life:

1. Start by preheating your oven to 350°F (175°C). A warm oven from the get-go helps ensure even cooking.
2. In a skillet over medium heat, brown the ground turkey. This step is crucial as it builds flavor. Add the chili powder, cumin, salt, and pepper while the turkey cooks—don’t skip this, as toasting the spices slightly enhances their depth.
3. As the turkey finishes cooking, combine the black beans, corn, diced tomatoes, and half of the enchilada sauce in a mixing bowl. Stir to combine everything well.
4. Now, cut the tortillas in half to fit your casserole dish. Start layering: half of the tortillas at the bottom, then half of the turkey mixture, followed by half of the bean mixture. Top with a sprinkle of cheese.
5. Repeat the layers until everything is used up, finishing with the remaining enchilada sauce and a generous layer of cheese on top.
6. Cover the dish with foil and bake for 20 minutes. Then, remove the foil and let it bake for another 10 minutes, until the cheese is bubbly and golden. This is where it starts to smell heavenly.
7. Let the casserole cool for a few minutes after removing it from the oven. Trust me, it’s worth the wait!

Getting it on the table

When it comes to serving this casserole, I like to keep it simple—this dish has enough character on its own. A dollop of sour cream or a sprinkle of fresh cilantro brightens it up nicely, and if you’re feeling adventurous, a few slices of avocado can add a creamy element that pairs well with the spices.

If you want to bulk up the meal, a side of Mexican-style rice or a light salad adds freshness and pairs beautifully. Trust me, the crunch of a cool side salad juxtaposed against this warm, melty casserole is a delightful experience.

How to store and freeze

If you find yourself with leftovers (a rare but delightful occurrence), don’t worry! This casserole is easy to store. Once it cools, place it in an airtight container in the fridge for up to three days. To freeze it, simply ensure it’s well-wrapped and it should last for about a month. Just remember to cool it completely before freezing—this helps maintain its texture and flavor.

When it’s time to reheat, you can pop it straight from the fridge into the oven or microwave it gently. If you find it’s a bit dry, splash on a few tablespoons of broth or water before warming to keep it moist.

A few things worth knowing

Cooking is all about what works best for you and your kitchen. Here are a few handy tips:

• Feel free to experiment! Different proteins like shredded chicken or a vegetarian blend can easily fit into this recipe.
• If you’re short on time, consider using premade enchilada sauce—just try to find one with natural ingredients.
• A good habit is seasoning every layer. It ensures that flavor isn’t just surface-deep; it permeates the whole dish.

Creative twists

Want to shake things up? Here are some variations to consider:

• Swap the meat: Ground beef or shredded chicken can work just as well.
• Spice it up: Toss in a can of diced green chilies or jalapeños for an added kick.
• Layer in veggies: Sautéed bell peppers or zucchini wouldn’t just add color, they’d bring extra nutrients.

Ingredients

• 1 lb Ground turkey
• 1 can (15 oz) black beans, drained and rinsed
• 1 can (10 oz) enchilada sauce
• 1 cup corn
• 1 cup diced tomatoes
• 1 cup shredded cheese (cheddar or Mexican blend)
• 8 corn tortillas
• 1 tsp chili powder
• 1 tsp cumin
• Salt and pepper to taste

Directions to follow

1. Preheat oven to 350°F (175°C).
2. Brown ground turkey in a skillet over medium heat. Add chili powder, cumin, salt, and pepper.
3. In a bowl, combine black beans, corn, diced tomatoes, and half of the enchilada sauce.
4. Cut tortillas in half to fit casserole dish. Layer half of tortillas in the bottom, then half of turkey mixture, half of bean mixture, and top with cheese.
5. Repeat layers and finish with remaining enchilada sauce and cheese.
6. Cover with foil and bake for 20 minutes. Remove foil and bake for another 10 minutes.
7. Let cool for a few minutes before serving.

Your questions answered

• Can I use a different meat? Absolutely. Ground chicken or beef are easy swaps.
• How spicy is it? You control the spice—mild sauce keeps it mild, while a spicy sauce can heat things up.
• Can I make it ahead of time? Definitely! Prepare it up to the baking stage, cover, and refrigerate until ready to bake.
• What goes well with this? A light salad or some fresh guacamole make great accompaniments.
• How do I make it vegetarian? Substitute the turkey with cooked lentils or quinoa, and omit dairy cheese for a dairy-free version.

Gathering around a casserole dish can bring together friends and family in a way that few other meals can. I hope this Homemade Ground Turkey Enchiladas Casserole finds its way to your table—filled with flavors, warmth, and some delightful twists from your kitchen. Give it a try, let your culinary spirit shine, and do share your experiences with the community! We’re all in this together, after all.

Ground Turkey Enchiladas Casserole

A comforting and nutritious casserole featuring ground turkey, black beans, and a zesty enchilada sauce layered with corn tortillas and cheese.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Dinner, Main Course

Cuisine Comfort Food, Mexican

Servings 6 servings

Calories 350 kcal

Ingredients

  

Main Ingredients

• 1 lb Ground turkey A healthier twist on traditional meat.
• 1 can (15 oz) black beans Drain and rinse to remove excess sodium.
• 1 can (10 oz) enchilada sauce Use mild or spicy based on preference.
• 1 cup corn Fresh or frozen adds sweetness.
• 1 cup diced tomatoes Freshness adds acidity.
• 1 cup shredded cheese Choose cheddar or a Mexican blend.
• 8 pieces corn tortillas Cut in half to fit casserole dish.
• 1 tsp chili powder Gives the dish a warm spice.
• 1 tsp cumin Adds depth and smokiness.
• to taste Salt and pepper Essential for flavor.

Instructions

 

Preparation

• Preheat oven to 350°F (175°C).
• In a skillet over medium heat, brown the ground turkey and add chili powder, cumin, salt, and pepper.

Mixing

• In a bowl, combine black beans, corn, diced tomatoes, and half of the enchilada sauce.

Layering

• Cut the tortillas in half to fit the casserole dish. Layer half of tortillas in the bottom, then half of turkey mixture, half of bean mixture, and top with cheese.
• Repeat layers and finish with remaining enchilada sauce and cheese.

Baking

• Cover the dish with foil and bake for 20 minutes.
• Remove foil and bake for another 10 minutes, until cheese is bubbly and golden.

Serving

• Let the casserole cool for a few minutes before serving.

Notes

This casserole tastes even better the next day. Serve with sour cream, cilantro, or avocado. Pairs well with Mexican-style rice or a light salad.

Keyword Casserole, Easy Dinner, Enchiladas, Ground Turkey, Healthy Meal