Turkey Tortilla Bake

Cooking for a Crowd, Recipes, Worknight Dinners
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The first time I ever left the country was to go on spring break to Cozumel, Mexico during my junior year in college. I went with a group of about eight girls and shockingly, our intention was actually NOT to get fall-down, plastered-to-the-wall drunk.

Sure, everyone likes a good frozen margarita on vacation, but if you’ve ever spent a day in the sun with me after a night of drinking, then you a) probably own stock in Gatorade and b) would highly discourage me to booze it up the night before a serious beach day.

I love to be outdoors and I love to be out in the sun but it absolutely wipes me out.

It leaves me as wounded as one or two five margaritas does which is why on spring break, I stuck mostly to beer, or cerveza, as the locals say with a slight roll of the R.

That, and because I had a very deep fear of accidentally drinking unfiltered water or ice in Mexico.

What can I say?

I was a first-timer.

If you’re staying close to home this summer but looking for something Mexican-inspired to go with your Corona, you don’t need to pile on the calories with cheese and sour cream.

Think lighter with low-fat ingredients and lean ground turkey for a high-protein dish that will stick to your ribs rather than your hips.

Turkey Tortilla Bake
Recipe type: Worknight Dinners, Cooking for a Crowd
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • 2 teaspoons canola oil
  • 1 green bell pepper, seeded and chopped
  • 1 onion, chopped
  • 1 pound ground skinless turkey breast
  • 1-14.5 ounce can fire-roasted diced tomatoes
  • 1 heaping cup fat-free refried beans
  • 1 4 ounce can chopped green chiles, rinsed and drained
  • 10-6 inch corn tortillas, halved
  • ⅔ cup salsa
  • ½ cup reduced-fat freshly grated/shredded Monterey Jack (or sharp cheddar) cheese
  1. Preheat the oven to 350 degrees F. In a large, non-stick skillet, heat the oil. Ad the pepper and onion; cook, stirring as needed until softened, about 5 minutes.
  2. Add the turkey and cook, stirring as needed until browned, about 5 minutes. Stir in the tomatoes and chiles, bring to a boil. (NOTE: If mixture is too thick, add ½ cup plain tomato sauce). Reduce the heat and simmer, uncovered, stirring frequently, until mixture is slightly thickened (about 5 minutes).
  3. On the bottom of a 10x6 baking pan (I used a 9x13 for a smaller, thicker casserole), spoon half of salsa and top with four tortillas. Cover tortillas with a layer of re-fried beans, a layer of turkey mixture and a layer of salsa. Repeat the layering once more, finishing with the final two tortillas. Sprinkle top evenly with the cheese.
  4. Bake covered for approximately 20 minutes or until heated through. Remove cove r and bake an additional ten minutes, or until cheese has turned golden.


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  • Reply
    invertir forex
    February 5, 2010 at 5:00 pm

    MMM yummy, great recipi…

  • Reply
    buy fioricet
    October 15, 2009 at 12:18 am

    Looks mouth watering turkey is much better than chicken IMO,…Yhum thanks for the recipe.

  • Reply
    Lara (Thinspired)
    July 26, 2009 at 5:22 am

    Maris, this is a good one! I love quick-yet-healthy dinners like this.
    I love to do big “fiesta” salads…Mexican-inspired salads with tons of greens, grilled shrimp, pineapple, avocado, and black beans with a salsa dressing. They’re delicious! But I’m going to try this one sometime soon for a change. Thanks!

  • Reply
    July 21, 2009 at 3:01 pm

    I love this healthier version. We have a very similar recipe that we make all the time. I don’t think you can go wrong layering meat and veggies with tortillas and cheese. I love Mexican food, and my family has eaten more of it since my brother started dating a girl from Mexico. One night all of us made the most delicious empanadas I’ve ever eaten from her family recipe. My mom’s cousin’s husband also makes reeeeally good soft tacos. As usual, you have made me hungry. (I see Mexican food in my future.)

  • Reply
    Marissa Nicole
    July 20, 2009 at 5:04 pm

    Love your blog – good stuff!

  • Reply
    July 20, 2009 at 10:05 am

    Sounds very tasty

  • Reply
    July 19, 2009 at 9:18 pm

    delicious and figure friendly! sounds great!!

  • Reply
    Lydia (The Perfect Pantry)
    July 19, 2009 at 8:18 pm

    If you live in a place where you can get Ro*Tel, you can substitute that for the tomatoes and chilies. I’ve been making lots of variations of this dish ever since Ro*Tel showed up in my little Rhode Island supermarket. Such a great worknight dinner!

  • Reply
    July 19, 2009 at 5:02 pm

    I have never heard of this kind of meal but it sounds DELICIOUS.

  • Reply
    July 19, 2009 at 12:10 pm

    i LOVE mexican food, this sounds like a great healthy recipe! can’t wait to try it out!! thanks!

  • Reply
    July 19, 2009 at 10:17 am

    I’m pretty sure I’ve made that before!
    The other day I made potato & chicken (supposed to be potato & bean, but I was out of beans and had chicken) enchiladas. so good!

  • Reply
    July 19, 2009 at 5:07 am

    Looks really really good-even without the beer. My kind of dish!

  • Reply
    July 19, 2009 at 4:52 am

    Yum! I’ve made something similar to this before, but without the veggies. I like this version!

  • Reply
    Julia @ Mélanger
    July 19, 2009 at 2:31 am

    Ohhhh, this is such a great idea. Nice spin on lasagne!

  • Reply
    July 19, 2009 at 2:21 am

    That is a nice husky pie

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