Turkey Tortilla Casserole
A family favorite since the 1980’s, when my Mom made it. She passed the recipe on to me and we enjoy it to this day.
This has been a family favorite since the 1980’s. I remember when Mom would make it and we got all excited when we found out.
One of the great features is that you can select the level of heat you want simply by the salsa you use. Personally, I like to use my Fresh Salsa recipe.
I typically prepare this recipe as presented here, but sometimes, I have leftover turkey from Thanksgiving and need to put it to good use. In that case, I’m just sautéing the onions and spices and then adding the turkey when adding the soup and other goodies.
Another idea is to buy rotisserie chicken at Costco. Did you know that Costco removes the meat from their unsold rotisserie chickens at the end of each day? And that they package it up in 2.5+ pound containers for sale the next day? It’s perfect for this recipe and one package will cover two full casseroles.
Turkey Tortilla Casserole
Ingredients
- 1.25 lbs turkey cubed or ground
- 1 tbsp olive oil
- 0.5 tsp garlic powder
- 1 tsp chili powder
- 0.5 tsp ground cumin
- 1 medium yellow onion diced
- 1 can cream of mushroom soup
- 1 cup salsa
- 1 can diced green chiles 4 oz
- 1 can sliced black olives 4 oz
- 10 8" corn tortillas
- 1.5 cups cheddar cheese shredded
- 1.5 cups Monterey Jack cheese shredded
- 1 tsp smoked paprika
Instructions
- Preheat oven to 350°F. Grease a large 9x13 casserole dish.
- Cut the corn tortillas into 1-inch strips. Set aside a small portion of the onions and olives (about 25% each) to be used as a topping later.
- In a large skillet over medium heat, brown turkey and onions in olive oil with the garlic powder, chili powder and cumin for about 5 minutes or until meat is fully cooked. Turn heat down to medium-low, then add soup, salsa, green chiles and olives. Stir until fully heated, about 2 minutes.
- Using half of the tortilla strips, line the bottom of the casserole dish in a single layer. Pour half of the turkey mixture over the top and spread evenly. Sprinkle with a third of the shredded cheeses. Repeat.
- Sprinkle the top of the casserole with reserved olives, onions and smoked paprika.
- Place in oven and bake for 45 minutes or until the cheese is golden brown on top.
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