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Turkey Taco Casserole

Posted Feb 12 2012 12:00am

When I was a kid, it was a big deal when Taco Bell opened near us. Their advertising campaign made me drool: crunchy shell, ground "meat" and cheese = super kid friendly.

Even my dad was pretty excited, "A whole box of tacos for five bucks!" You bet that looked appealing for a family of four.

And now as a mom I totally get that. Spending five bucks on dinner for the family is awesome!

But, now we know that what's in those tacos isn't exactly awesome...


And certainly not gluten free.

(Slightly on topic - did anyone else see that Chipotle commercial last night during the Grammy's? It's nice to see a chain focus on the quality of food they use.)

But the point of this post isn't to rag on Taco Bell or get all judgmental on fast food; it's to share with you a taco recipe I made last night. This isn't something you'll find in Mexico or the southwest. But it's something you'll find on our table at least once a month. It's simple, relatively inexpensive and features one of my favorite Mexican (or Spanish) imports: chorizo.

Ground Turkey Taco Casserole


1 medium onion, chopped
1/2 cup crumbled chorizo (chopped if it is Spanish chorizo)
1 lb ground turkey
1 tablespoon chili powder
1/2 teaspoon each of: garlic powder, onion powder, cayenne pepper, dried oregano, hot paprika
1 1/2 teaspoon ground cumin
1 teaspoon each of salt and pepper
16 oz can of ranchero style refried beans
1 jar of your favorite salsa (I like Green Mountain Gringo )
2 cups shredded cheddar cheese
10 corn tortillas

Preheat oven to 350 F and lightly oil a 9x13 casserole dish. Saute the onion and chorizo over medium-low heat until fragrant (you may not need oil on the pan if the chorizo is fatty enough). Add the ground turkey and all of the spices. Cook until the turkey is no longer pink. Layer 5 of the corn tortillas on the bottom of the casserole dish. Spoon half of the ground turkey mixture over that and half of the salsa on top of that. Then add a cup of the shredded cheese.




Layer the next five corn tortillas on top and continue with the other layers. Cover the dish with foil and bake for 30 minutes.




Serve with salsa and sour cream on the side. I also put together a salad of romaine lettuce, tomato and avocado and whisked together a quick salad dressing of mayonnaise, agave and lime juice - add chili powder, cumin and salt and pepper to taste.


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