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:
4
Active Time:
30 min.
Total Time:
1 hr.
Ingredients
- 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)
Instructions
- 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.
- 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.