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.
Servings: 8
Calories: 377kcal
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.
Notes
Alternatively, you could use chicken instead of turkey. I often do.
Nutrition
Calories: 377kcal | Carbohydrates: 10g | Protein: 29g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 89mg | Sodium: 1655mg | Potassium: 406mg | Fiber: 3g | Sugar: 2g | Vitamin A: 961IU | Vitamin C: 6mg | Calcium: 364mg | Iron: 2mg
