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This dish is a great way to use up leftover turkey from Thanksgiving or Christmas. This hearty Mexican-style casserole is chock-full of popular south-of-the-border ingredients including corn chips, salsa, Monterey Jack cheese and refried beans. It's a guaranteed family-pleaser.—Trudie Hagen, Roggen, Colorado
Nutritional Facts 1 serving (1-1/2 cups) equals 662 calories, 24 g fat (12 g saturated fat), 113 mg cholesterol, 1,396 mg sodium, 65 g carbohydrate, 12 g fiber, 44 g protein.
Originally published as Turkey Taco Bake in Taste of Home December/January 2005, p48
Cutting Green OnionsI recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
I recently tried a recipe that called for 3/4 cup green onions. Instead of using a knife, I found that snipping the onions with a pair of kitchen scissors took only a few seconds. —Kristy B., Kelowna, British Columbia
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Reviewed on Mar. 04, 2011 by badkitty
Easy and very good! I made this awhile ago with Thanksgiving leftovers. This is the perfect recipe when you have turkey left and you are tired of the gravy, mashed potato, stuffing type leftovers and want something a little spicy, yum! Added olives, cilantro and topped with taco sauce and sour cream!
Reviewed on Feb. 06, 2011 by motex
like it!!!- Have made it a lot!
Reviewed on Nov. 05, 2010 by Lisa Ruby
This was awsome and very easy to prepare. Also didn't use turkey, but chicken instead. Added black olives to the top in place of onions and tomatoes, as my kids are not big fans of those.
Reviewed on Aug. 05, 2010 by mavarnee
I used non fat refried beans, & non fat cheese to "lighten" it up. Needed to cook it longer to get it good and hot. It was delicious.
Reviewed on Jan. 28, 2010 by juldoo
Didn't use the turkey
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