Already have an account?
Get back to the
Dinner Recipes

Turkey Tex-Mex Bake

Filled with turkey, beans, corn and rice, our hearty Tex-Mex casserole is guaranteed to satisfy a hungry crowd. 

Serving Size:


Active Time:

30 min.

Total Time:

1 hr.


  • 1 Tbs. oil
  • 1 onion, chopped (1½ cups)
  • 2 tsp. chili powder
  • 2 cups shredded cooked turkey
  • 1¾ cups enchilada sauce, from 28-oz. can
  • 1 (15.5 oz.) can black beans, rinsed and drained
  • 1 cup cooked rice
  • ½ cup frozen corn, thawed, drained
  • 2 cups shredded Monterey Jack cheese (8 oz.)
  • ¼ cup chopped fresh cilantro
  • 8 (7”) flour tortillas, warmed
  • Pepitas (optional)


  1. Heat oven to 375°F. Coat 13″x9″ baking dish with cooking spray. In large nonstick skillet, heat oil over medium heat. Add onion and chili powder; cook until onion starts to soften, 3 min. Cover; reduce heat to low. Cook until tender, 10 min. Stir in turkey, ¾ cup sauce, beans, rice and corn; heat through, 5 min. Remove from heat; stir in 1 cup cheese and cilantro. 
  2. Divide mixture evenly among tortillas; roll up. Place, seam side down, in dish; pour remaining sauce over. Bake until hot, 20 min. Top with remaining cheese. Bake until cheese melts, 5 min. If desired, sprinkle with pepitas.

Use left and right arrow keys to navigate between menu items. Use right arrow key to move into submenus. Use escape to exit the menu. Use up and down arrow keys to explore. Use left arrow key to move back to the parent list.