This Turkey Mexican Casserole is a vibrant, flavor-packed dish that brings together the best of American and Mexican cuisines. With tender ground turkey, hearty beans, and a medley of spices, every bite is a fiesta of savory, smoky, and slightly spicy notes. The gooey melted cheese and crispy tortilla topping add irresistible texture, making it a crowd-pleaser for any occasion.
Ready in just 50 minutes, this casserole is as convenient as it is delicious. Packed with 22g of protein and 6g of fiber, it’s a wholesome meal that satisfies without weighing you down. Perfect for busy weeknights or cozy gatherings, it’s a dish that’s sure to become a family favorite.
What You’ll Need for This Flavorful Turkey Mexican Casserole
- 15 ounces black beans (1 can, drained and rinsed)
- 2 cups cherry tomatoes, halved (substitute with diced Roma tomatoes if preferred)
- ½ cup fresh cilantro, chopped (optional, omit if you dislike cilantro)
- 1 teaspoon cumin (add more for extra smokiness)
- 20 ounces green enchilada sauce (2 cans, divided)
- 20 ounces cheese tortellini (1 package, cooked according to package instructions)
- 2 cups cooked turkey, diced (substitute with shredded chicken for a similar flavor)
- ½ cup green onions, sliced
- 2.25 ounces sliced olives (1 can, drained)
- 1 cup shredded Mexican cheese blend (use a mix of cheddar and Monterey Jack for extra flavor)
Step-by-Step Instructions for a Perfect Casserole
- Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with cooking spray.
- In a large bowl, combine the black beans, cherry tomatoes, cilantro, and cumin. Stir until evenly mixed.
- Spread ½ cup of the enchilada sauce evenly across the bottom of the prepared baking dish.
- Arrange half of the cooked tortellini in a single layer over the sauce.
- Layer half of the bean mixture, followed by half of the diced turkey, half of the green onions, and half of the sliced olives.
- Pour ½ cup of enchilada sauce over the layered ingredients.
- Repeat the layers: tortellini, bean mixture, turkey, green onions, and olives.
- Top with the remaining enchilada sauce and sprinkle the shredded Mexican cheese blend evenly over the top.
- Bake uncovered for 30 minutes, or until the casserole is heated through and the cheese is lightly browned and bubbly.
- Let the casserole stand for 15 minutes before serving to allow the flavors to meld and the dish to set.
Spice It Up: Sauce and Topping Ideas
Want to add a little extra flair to your Turkey Mexican Casserole? Try drizzling creamy chipotle sauce or avocado crema on top before serving. For a fresh kick, garnish with extra cilantro, sliced jalapeños, or a squeeze of lime juice. If you love heat, sprinkle some crushed red pepper flakes or add a dollop of spicy salsa.
Perfect Pairings: Serving Suggestions
This casserole is a meal on its own, but it pairs wonderfully with cilantro-lime rice or a simple side salad dressed with lime vinaigrette. For a heartier spread, serve with warm tortilla chips and guacamole. Don’t forget a cold drink like sparkling agua fresca or a margarita to complete the fiesta vibe!
Make It Last: Storage and Reheating Tips
Store leftovers in an airtight container in the fridge for up to 3 days. To reheat, cover with foil and bake at 350°F for 15-20 minutes, or microwave individual portions for 1-2 minutes. Add a splash of enchilada sauce or water to keep it moist. For longer storage, freeze in portions for up to 2 months—just thaw overnight in the fridge before reheating.
Mix It Up: Recipe Variations
Feel free to customize this casserole to suit your tastes! Swap turkey for shredded chicken or ground beef, or go vegetarian by using roasted sweet potatoes instead. If you’re not a fan of black beans, try pinto beans or corn kernels. For a gluten-free option, use gluten-free tortellini or substitute with cooked quinoa.
Quick Prep: Time-Saving Tips
To save time, prep your ingredients ahead of time! Cook the tortellini and dice the turkey the night before. You can also mix the bean and tomato mixture and store it in the fridge. When ready to bake, simply assemble and pop it in the oven. Using pre-shredded cheese and pre-chopped veggies can also speed things up!
Turkey Mexican Casserole Recipe
Ingredients
- 15 ounces black beans 1 can, drained and rinsed
- 2 cups cherry tomatoes halved
- 1/2 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
- 1/2 cup green onions sliced
- 2.25 ounces sliced olives 1 can
- 1 cup shredded Mexican cheese blend
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.