Baked Mexican Casserole Recipe

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My husband and I both work full-time, so we have little time to cook. This dish is quick and delicious. We freeze leftovers as individual servings for lunch.—Jean Isken, Sussex, Wisconsin
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES:8 servings
TOTAL TIME: Prep: 30 min. Bake: 45 min.
MAKES: 8 servings

Ingredients

  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 envelope taco seasoning
  • 7 flour tortillas (10 inches)
  • 2 eggs
  • 1-1/3 cups 4% cottage cheese
  • 1-1/2 cups (6 ounces) shredded cheddar cheese, divided
  • Chopped fresh tomatoes, shredded lettuce and sour cream, optional

Nutritional Facts

1 serving (1 each) equals 466 calories, 21 g fat (9 g saturated fat), 123 mg cholesterol, 1,146 mg sodium, 38 g carbohydrate, 6 g fiber, 25 g protein.

Directions

  1. In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add tomatoes and taco seasoning; cook and stir until thickened, about 5 minutes.
  2. Layer four tortillas, overlapping slightly, on the bottom and up the sides of a greased 13-in. x 9-in. baking dish. Top with meat mixture and remaining tortillas. combine the eggs, cottage cheese and 3/4 cup cheddar cheese; pour over tortillas.
  3. Cover and bake at 350° for 45-55 minutes or until a knife inserted near the center comes out clean. Sprinkle with remaining cheese. Serve with tomatoes, lettuce and sour cream if desired. Yield: 8 servings.
Originally published as Mexican Casserole in Casserole Cookbook 2001, p291

Nutritional Facts

1 serving (1 each) equals 466 calories, 21 g fat (9 g saturated fat), 123 mg cholesterol, 1,146 mg sodium, 38 g carbohydrate, 6 g fiber, 25 g protein.

Reviews for Baked Mexican Casserole

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
4 Star
 (0)
3 Star
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2 Star
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MY REVIEW
Reviewed Jan. 3, 2014

"I changed this recipe up a bit. Instead of the eggs. cottage cheese and cheddar cheese. I opted to pour a mixture of cheddar cheese soup(1 can), homemade salsa (1 cup) and 2/3 cup milk. And in the meat mixture I added 1 cup of water and when meat was cooked blended 8 oz of sour cream. It was yummy!"

MY REVIEW
Reviewed Dec. 21, 2013

"Really good! I doubled the recipe,and added a bit of jalapeno. Garnished with sliced avocado, yummy"

MY REVIEW
Reviewed Jul. 31, 2011

"Quick and easy to prepare ..it was a hit with my family!"

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