Baked Mexican Casserole Recipe

5 2 3
Publisher Photo

Baked Mexican Casserole Recipe

Read Reviews
5 2 3
Publisher Photo
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
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.
MAKES:
8 servings
TOTAL TIME:
Prep: 30 min. Bake: 45 min.

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

Directions

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 13x9-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 in 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 each: 466 calories, 21g fat (9g saturated fat), 123mg cholesterol, 1146mg sodium, 38g carbohydrate (4g sugars, 6g fiber), 25g protein.

  • 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
  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 13x9-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 in 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

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Reviews forBaked Mexican Casserole

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MY REVIEW
CoraHolder User ID: 7450965 128903
Reviewed Dec. 21, 2013

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

MY REVIEW
bakewithme User ID: 3361560 62636
Reviewed Jul. 31, 2011

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

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