Ready to give your usual dinner lineup a delicious shake-up? Say hello to the Baked Turkey Burrito Casserole—where Tex-Mex meets your dinner table in a symphony of savory flavors.
Forget the plain turkey dishes and dive into layers of beans, corn, chilies, and a seriously good cheese sauce. This recipe transforms everyday ingredients into a dinner that everyone will love. Grab that casserole dish and let’s get started, because this isn’t just a meal; it’s a flavor celebration!
Mexican Burrito Casserole with Turkey
No bland, mushroom soup-laden layers here. Instead, I’ve whipped up a zesty pepper jack cheese sauce that weaves its magic throughout the casserole, guaranteeing that every forkful is loaded with flavor.
This casserole recipe is your burrito dreams baked into one cheesy, mouth-watering reality. Ready to layer up and dive in?
How to Make Our Baked Turkey Burrito Casserole
You probably have most of the ingredients for this casserole. If not, this recipe adapts well to substitutions.
I chopped and sautéed the onions in a large skillet, added the beans, corn, chiles, olives, and turkey. Sprinkled the seasoning over the top and tossed it all together.
To make a cheese sauce you begin with a is basic béchamel sauce, also known as a white sauce. After cooking the roux and adding the milk and seasoning to the sauce, stir it to a smooth consistency. Then whisk the shredded cheese into the sauce.
This recipe will fill a standard 9×13 casserole dish and it is enough for dinner and lunches.
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Baked Turkey Burrito Casserole
Ingredients
For the Baked Turkey Burrito Casserole:
- 2 tablespoon olive oil
- 1 medium onion chopped
- 2 cups cooked black beans or 1 can (14.5 oz.) black beans
- 1 bag 16 oz. frozen whole kernel corn, defrosted
- 2 cans 7 oz. each chopped green poblano chilies
- 1 can 7 oz. sliced black olives, drained
- 4 cups cooked turkey chopped
- ½ cup chopped fresh cilantro
- 2 tablespoon cumin powder
- 1 teaspoon sea salt
- ¼ teaspoon ground black pepper
- 4 cups pepper jack cheese 16 oz. reserve 1 cup for the top
- 10 flour tortillas I used the 10-inch size
- 2 tablespoons chopped fresh cilantro for garnish
Cheese Sauce: (This will make about 3 cups of sauce)
- 3 tablespoons butter
- 3 tablespoons all-purpose flour
- ½ teaspoon salt
- ¼ teaspoon dry mustard
- ⅛ teaspoon ground black or white pepper
- 2 cups milk
- 1 cup shredded pepper jack cheese 4 oz.
Instructions
For the Baked Turkey Casserole:
- Preheat oven to 350 degrees
- Coat a 9x13x2-inch oven proof casserole dish with oil spray
- In a large skillet, heat the olive oil and add the onion. Cook just until translucent, then add the black beans, corn, chilies, olives, turkey, cilantro, cumin, salt and pepper. Heat through then remove from the heat and reserve while making the cheese sauce.
For The Cheese Sauce:
- In a medium size saucepan set over medium-low heat; add the butter and when it has melted stir in the flour, salt, dry mustard, and pepper. Cook and stir for 1 minute and slowly add the milk, stirring to blend. Cook, stirring continually, until slightly thick and smooth. Reduce heat to low and simmer, stirring, for 3-4 minutes.
- Remove from the heat and add cheese stirring, until the cheese has melted and the sauce is blended, smooth and creamy.
Assemble the Casserole:
- Spread about 1/4 cup of the cheese sauce to the bottom of the prepared casserole dish. Tear about 3 tortillas into pieces and cover with 1/2 cup of the cheese sauce.
- Add 1/3 of the turkey mixture, spreading evenly, then add 1/3 of the grated cheese.
- Repeat the layering 2x and top with the 1 cup of reserved cheese.
- Spray one side of a sheet of foil and cover the dish. Transfer the dish to the oven and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes. Serve with salsa, lime wedges and avocado slices.
Notes
- If you don’t have any left over turkey you can substitute chicken for this recipe.
- There will be about 3 cups of cheese sauce
- Cheddar cheese or Monterey Jack cheese are less spicy options
- Spray one side of the foil with oil spray to prevent cheese from sticking to the cheese.
Nutrition
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Saturday 8th of December 2018
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