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Baked Mexican Casserole

 Baked Mexican Casserole
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
8 ServingsPrep: 30 min. Bake: 45 min.


  • 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


  • 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.
  • 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.
  • 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.

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Baked Mexican Casserole (continued)

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.