This taco casserole is truly one of my go-to recipes – I make it for company, I take it to people when they need a meal, and I make it in double batches for the freezer because I love having it on hand!
Make sure you take note of the two different ways this can be assembled and my sneaky vegetable tip at the end.
- 1 pound ground turkey
- 1 packet of taco seasoning
- 1 can diced tomatoes with basil and oregano
- 2 teaspoons chili powder
- 1/2 teaspoon salt
- 1 can black beans, drained
- 1/2 cup salsa
- 1/2 cup cheese + extra for the top (I use the mexican blend)
- flour tortillas (optional – see below)
Rinse out the food processor and add a little water to the bottom. Pour in the black beans (I do this a half of a can at a time so it blends evenly) with a spoonful of salsa and blend until smooth. Pour the beans, remaining salsa and cheese into a saucepan and heat over medium heat until the cheese is melted. Stir often so it doesn’t scorch. Add salt to taste.
You can also make this a layered casserole with flour tortillas – the only difference is in the assembly process. Here’s how to do that:
Spray the bottom of a baking dish with nonstick spray. Arrange flour tortillas so they cover the bottom, then add a layer of the meat followed by all the bean mixture. Top with another layer of tortillas, then meat. Top with cheese. Bake at 350 for 30 minutes or until hot and bubbly.
- Sometimes I blend a handful of fresh spinach in the tomato sauce – once it’s blended in the food processor and cooked with the meat, you cannot taste it and nobody knows they’re eating spinach! 🙂 Win!
- This dish can be assembled, cooled and then frozen for up to three months. It makes a great meal to take to a new mom – just defrost in the fridge overnight and bake for the same 30 minutes at 350 degrees.
If you make this recipe, be sure to share it on Instagram and tag me (@homeforcomfort)! I know you’ll love it!