Turkey Mexican Casserole Recipe
This Turkey Mexican Casserole uses common ingredients to turn leftover turkey into a quick and easy meal the whole family will love. It's our favorite casserole!
Serving12
Ingredients
- 15 ounces black beans, 1 can, drained and rinsed
- 2 cups cherry tomatoes, halved
- ½ cup fresh cilantro, chopped
- 1 teaspoon cumin
- 20 ounces green enchilada sauce, 2 (10oz cans), divided
- 20 ounces cheese tortellini, 1 package, divided (cooked according to package)
- 2 cups cooked turkey, diced
- ½ cup green onions, sliced
- 2.25 ounces sliced olives, 1 can
- 1 cup shredded Mexican cheese blend
Equipment
Instructions
- Heat oven to 350°F. Spray 9 X 13 inch pan with cooking spray.
- In your bowl, stir together beans, tomatoes, cilantro and cumin.
- Spread 1/2 cup of the enchilada sauce in baking dish.
- Arrange half of the tortellini over sauce.
- Layer with half of the bean mixture, half turkey, half of green onions and half of the olives.
- Pour 1/2 cup enchilada sauce over top.
- Repeat layers.
- Top with remaining enchilada sauce and the cheese.
- Bake uncovered 30 minutes or until thoroughly heated through and lightly browned.
- Let stand 15 minutes before serving.
Notes
- This recipe is extremely versatile – you could substitute cooked chicken for the turkey and the casserole will still taste delicious.
- Cherry tomatoes are listed in the ingredients, but any type of tomato will work for this recipe. Whatever tomatoes you use, be sure to cut into small pieces.
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Shredded Mexican cheese is delicious in this turkey casserole, but you could easily substitute whatever cheese you have available (pepper jack, cheddar, Mozzarella, etc) and it will work perfectly in this recipe.
Nutrition
Calories: 300 kcal · Carbohydrates: 35 g · Protein: 22 g · Fat: 8 g · Saturated Fat: 3 g · Trans Fat: 1 g · Cholesterol: 48 mg · Sodium: 848 mg · Potassium: 303 mg · Fiber: 6 g · Sugar: 5 g · Vitamin A: 618 IU · Vitamin C: 8 mg · Calcium: 154 mg · Iron: 3 mg