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An image of the taco casserole with a side of lime wedges and sour cream served on a white plate set on an aqua linen.

Turkey Taco Casserole

This turkey taco casserole is loaded with all the flavors of your favorite tacos in a convenient casserole.
Course Main Course
Cuisine Mexican & Southwestern
Keyword ground turkey, taco recipes
Prep Time 20 minutes
Cook Time 1 hour 5 minutes
resting time 15 minutes
Total Time 1 hour 40 minutes
Servings 6
Calories 429kcal
Author Elizabeth


  • 1 tablespoon Oil we use olive oil, use your favorite
  • 1 pound Ground Turkey lean but not turkey breast (we use 85/15)
  • ½ tablespoon Chili Powder
  • 1 teaspoon Salt we used kosher salt
  • 1 teaspoon Garlic Powder
  • ½ teaspoon Onion Powder
  • ½ teaspoon Cumin
  • ¼ teaspoon Black Pepper or to taste
  • 8 ounces Tomato Sauce
  • 2 tablespoons Chicken Broth
  • 16 ounces Refried Beans use canned or homemade, black bean or pinto bean, use your favorite
  • 4 large Flour Tortillas 8 inch
  • 8 ounces Cheddar Jack Cheese shredded
  • 2-3 ounces Tortilla Chips slightly crushed


  • You will also need: Casserole dish – we used a 2.3 quart that’s 11x7 inch
  • Heat the oil in a large skillet (that has a tight-fitting lid) over medium-high heat. When the oil is hot, but not smoking, add the ground turkey, chili powder, salt, garlic powder, onion powder, cumin, and black pepper. Stir to mix the turkey and seasoning well.
  • Arrange the ground turkey in the skillet in a single layer and cook, undisturbed for 3 minutes.
  • Stir, arrange in a single layer again and cook for 2-3 minutes. Stir and break up any large pieces, continue cooking until browned, about 1-2 minutes.
  • Add the tomato sauce and chicken broth, stir well to combine. Lower the heat to medium-low, cover and cook 12-15 minutes until cooked through, stir occasionally.

Build the casserole

  • Preheat the oven to 350°F
  • Line a casserole dish (roughly 2.3 quart - 11x7 inch) with two flour tortillas. It is ok if they overlap in the middle and come up the sides a little bit.
  • Spread half of the refried beans on the tortillas in an even layer. Top with half of the ground turkey taco meat, spread it in an even layer. Next, sprinkle with half of the cheese (4 ounces).
  • Arrange the remaining two tortillas over the refried beans and meat, then spread the rest of the refried bean and top with the remaining taco meat.
  • Reserve the remaining cheese to melt on top later.
  • Bake the taco casserole for 30 minutes.
  • Remove the casserole dish from the oven. Sprinkle the top with half the cheese (2 ounces). Arrange the crushed tortilla chips on top and add the remaining cheese.
  • Return the dish to the oven and bake another 10 minutes to melt the cheese and warm the tortilla chips.
  • Let the casserole rest for 10-15 minutes to allow it to set, it will be easier to cut. Garnish with shredded lettuce, diced tomatoes, green onions, or your toppings of choice.


  • If you are making the refried beans start them first so they have time to set before building the taco casserole. If you need a recipe our creamy refried black beans are quick and easy, and if you prefer pinto beans try these refried beans.
  • Canned refried beans will be much easier to spread if you warm them up a bit and add a tablespoon or two of broth (or water) to loosen.
  • Topping suggestions: Shredded lettuce diced tomatoes, green onions, sliced black olives, sour cream, hot sauce, sliced avocados, sliced jalapenos.


Calories: 429kcal | Carbohydrates: 28g | Protein: 33g | Fat: 20g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 1501mg | Potassium: 465mg | Fiber: 5g | Sugar: 5g | Vitamin A: 825IU | Vitamin C: 3mg | Calcium: 348mg | Iron: 3mg