Poultry and Black Bean Taco Casserole

 

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Preheat oven to 425°F (220ºC). Heat a large nonstick skillet over medium-high heat. Add oil to the pan and swirl to coat. Add turkey and 1/2 cup green onions; cook until turkey is mostly done, stirring to crumble, about 4 minutes.

Ingredients 1 pound lean ground turkey 1 medium green pepper, chopped 1 medium onion, chopped 1-1/2 teaspoons garlic powder 1-1/2 teaspoons ground cumin 1 can (15 ounces) tomato sauce 1 can (14-1/2 ounces) stewed tomatoes, undrained 1-1/2 cups salsa 1 can (15 ounces) black beans. Instructions Brown the meat and discard the fat. Mix together meat with salsa, corn, and black beans. Spray a 9x13 pan before spreading half of the tortilla chips.

Ingredients 1 tablespoon vegetable oil 1 onion, chopped ½ teaspoon ground cumin 1 pinch salt and ground black pepper to taste 2 (15 ounce) cans black beans, drained and rinsed 3 cups shredded cooked turkey 2 cups salsa, divided 1 (15 ounce) can sweet corn. ground turkey, chicken broth, salsa, taco seasoning, black beans and 8 more Vegetarian Bean and Cheese Taco Casserole Yummly shredded pepper jack cheese, avocado, chili powder, pinto beans and 14 more. Spread a thin layer of ground turkey at the bottom of your casserole pan.

Top with a layer of refried beans, more green chilies, a heavy sprinkle of cheese and four of the tortilla strips. Repeat this process three times until all of the ground turkey has been used. Ingredients 2 cups coarsely crushed corn chips 1 can (16 ounces) refried beans 2 cups shredded Monterey Jack cheese, divided 1 cup salsa 2 cups shredded cooked turkey 1 teaspoon taco seasoning 1 green onion, sliced 1 medium tomato. Preheat oven to 350 degrees. Meanwhile heat olive oil in pan over medium heat.

Add onion and garlic and saute 2-3 minutes until fragrant. Add black beans, corn, jalapeno, tomato, spices, brown rice, and yogurt and combine well. Ground Turkey Taco Meat, Black Beans, Tortillas and Cheese married together in this delicious Casserole! An Easy Casserole to satisfy your craving for Tacos and Burritos all in one! We started experimenting with portions, flavors and ingredients 3.

Heat a large skillet over medium/high heat. Add the oil, ground turkey, salt, pepper, chili powder, garlic powder and cumin. Break up the meat and cook for about 5-7 minutes until meat is cooked through.

Add the frozen corn, fire roasted tomatoes, green chilies, black beans and salsa and cook for 3-5 minutes until warmed.

List of related literature:

This is a great casserole to make on the weekends so that you have it on hand and ready to heat throughout the week (as the meal plan indicates).

“The Hashimoto's Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet” by Karen Frazier
from The Hashimoto’s Cookbook and Action Plan: 31 Days to Eliminate Toxins and Restore Thyroid Health Through Diet
by Karen Frazier
Callisto Media Incorporated, 2015

4 small flour tortillas 4 teaspoons (1⁄2 stick) butter, at room temperature 1 cup shredded cheese (cheddar, queso quesadilla, Oaxaca) 1⁄4 cup thinly sliced scallions 1 batch Bacon-Cotija Guacamole (page 55) Preheat the oven to 350°F. Lay the tortillas on a baking sheet.

“Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day” by Gaby Dalkin
from Absolutely Avocados: 80 Amazing Avocado Recipes for Every Meal of the Day
by Gaby Dalkin
HMH Books, 2013

This casserole is layered with tortillas scattered on the bottom of the pan, followed by filling, more tortillas, and the rest of the filling.

“Cook's Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live” by Cook's Country
from Cook’s Country Eats Local: 150 Regional Recipes You Should Be Making No Matter Where You Live
by Cook’s Country
America’s Test Kitchen, 2015

Fill the tortillas evenly with the turkey and bean mixture.

“The 17 Day Diet Breakthrough Edition” by Dr Mike Moreno
from The 17 Day Diet Breakthrough Edition
by Dr Mike Moreno
Simon & Schuster UK, 2014

You can also make this casserole with pinto beans.

“Pati's Mexican Table: The Secrets of Real Mexican Home Cooking” by Pati Jinich
from Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking
by Pati Jinich
HMH Books, 2013

Apart from chiles, this stuffing can be used for enchiladas and tamales.

“Oaxaca Al Gusto: An Infinite Gastronomy” by Diana Kennedy
from Oaxaca Al Gusto: An Infinite Gastronomy
by Diana Kennedy
University of Texas Press, 2010

This is a very easy dish, perfect for one of those nights around Christmas when you aren’t entertaining hordes of cousins, but aren’t in the mood for leftovers either.

“From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food” by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
from From a Polish Country House Kitchen: 90 Recipes for the Ultimate Comfort Food
by Anne Applebaum, Danielle Crittenden, Bogdan and Dorota Bialy
Chronicle Books LLC, 2012

Preheat the oven to 325° Place 1 to 2 teaspoons sour cream down center of each tortilla, ¼cup turkey, one strip Jack cheese, and 1 or 2 chili strips.

“The All-American Cowboy Cookbook: Over 300 Recipes From the World's Greatest Cowboys” by Ken Beck, Jim Clark
from The All-American Cowboy Cookbook: Over 300 Recipes From the World’s Greatest Cowboys
by Ken Beck, Jim Clark
Thomas Nelson, 2009

Leftovers look like Open-Faced Sweet Potato Tortas, Breakfast Tostada, or dip.

“The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques” by Coleman, Melissa
from The Minimalist Kitchen: 100 Wholesome Recipes, Essential Tools, and Efficient Techniques
by Coleman, Melissa
Oxmoor House, Incorporated, 2018

same dish prepared with ground turkey.

“The Good Housekeeping Cookbook” by Susan Westmoreland
from The Good Housekeeping Cookbook
by Susan Westmoreland
Hearst Books, 2004

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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18 comments

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  • If you’re lazy like me, or a vegetarian, you can use refried beans instead of meat and chili. You can just dump it in there, top with the other ingredients and bake.

  • Thank you for sharing your recipe. For taco casserole. Hopefully to fix this tonight for supper. If my daughter will go to the store for me. Have a great day.

  • Thank you so much dear Lynn!!! I hope you will enjoy this recipe! Wishing you and yours a beautiful day full of blessings…

    Love ya!

  • Good starter recipe, but when I make mine I add onions, black olives, black beans, refried beans, and I also make it in two layers. Sometimes I also make a 50/50 mixture of sausage and ground beef, or sometimes even shredded chicken. That’s the beauty of a recipe like this, it’s easily customizable to personal taste. Thanks for the vid!!

  • I’m going to make this but I would add at least a tablespoon of my homemade taco seasoning which equals a package and it is the same recipe that Old El Paso uses in their bulk Taco seasoning. this is quite unique is Taco casseroles go!:-)

  • What a beautiful comment! Thank you so much… I appreciate it more than you know. Hi to your precious daughter and big hugs to you both! Have a beautiful day…

  • All the ingredients are packed with sodium. Why would you recommend a recipe that is so full of bad ingredients for people or children?

  • I made this 1 yr ago and it was good..am here again cuz i forgot the process lol/// PS: i skip the sour cream part…i put heavy cheese like a lasagna

  • You should fry the tortillas they come out crispier and they won’t be raw or raw tasting, baking them doesn’t really cook them. I feel this recipe is great ����but using Corn tortillas it would come out best when you fry them up and then put all the toppings.

  • LOOKS GOOD,PRETTY LADY, I’ve been looking for a Mexican casserole Recipe made in a Medium Round Crock Pot with Doritos. The main Mix looks a lot like this.Do you have any Idea about this.It was some good stuff.

  • This looks wonderful!! My fiance and I are CRAZY for Mexican food! I’m definitely trying this recipe this weekend, but with a few added ingredients in mind.. I’m going to mix cilantro and a little bit of yellow rice in mine.. and instead of using shredded Mexican blend cheese,I’m going to top it with Mexican white cheese dip instead:)

  • I made this last night for the first time,and my fiance and I absolutely LOVED this!! The only thing I did different was I grated Mexican melting quesadilla cheese on and baked it for about 5 more minutes to let it melt well! We are going to make this part of our dinner routine:)

  • I love recipes like this! I have made one similar to this, but…I actually put my flour tortillas in a pan, with a little oil and heat them, just a little bit on both sides. that way, they don’t get all soggy. It adds a little bit of texture to the dish as well! Im going to make your recipe tomorrow, thanks for posting!

  • Hahah love the bloopers! Made this the other night only thing I did different was use corn tortillas and fried them for a n.bit for some crunch! Thanks for your recipes! Keep it up!

  • Thanks so much dear Dan! Always love hearing from you! I saw you just uploaded a new video. Woot-woot!!! I can’t wait.. I’ll be by soon to see what you’ve been cooking up! Hope you’ve dried out from all that rain! Have a blessed day my friend…

  • Thanks for watching!! We are deep in quarantine but I was able to gather the ingredients for this awesome casserole!! What kind of freezer meals are you making this week?
    You can find the recipe here: http://easyfreezermeals.net/mexican-turkey-taco-casserole/

  • Amy you are just to funny. Love your recipes and the way you present them. Just to cute. Have a great day and keep up the good work.

  • LOL! How are you my dear friend? I pray all is great your way. Always love hearing from you. Talk to you soon. Have a beautiful and blessed evening…