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Turkey and Black Bean Casserole

Frances Largeman-Roth
Cook Time:
25 mins
Prep Time:
10 mins
Servings:
6-8
RATE THIS RECIPE
(19)

Chef notes

Combining the crowd-pleasing flavors of a taco with the ease of a casserole, it’s no surprise that taco casseroles have carved out quite a bit of real estate on Pinterest. Using most of the same ingredients that you’d employ on a typical Taco Tuesday (ground meat, beans, cheese and avocado), this taco casserole features a crunchy bottom layer of crushed taco shells and is topped with any combination of traditional taco toppings.

Perfect for an easy and budget-friendly weeknight meal, this casserole comes together in just 35 minutes. This version is made with lean ground turkey and includes an entire can of black beans, which amps up the protein and fiber in the dish.

The flavor in this hearty bake comes from sautéed onion, a packet of taco seasoning and a can of green chiles. Some taco casseroles use a combination of spices like cumin, paprika and chili powder to season the meat mixture, but I’m keeping this version extra simple by using store-bought taco seasoning. You can find both mild and spicy taco seasoning, so choose whichever heat level your crew prefers.

The casserole tastes best hot out of the oven when the cheese is nice and gooey. Leftovers can be covered in foil and reheated in a 350 F oven for 10 minutes (or until heated through), but you may want to add a bit more cheese on top before you heat up a portion. You can also microwave the leftover casserole for 1 minute, or until it’s hot.

Technique Tip: Make sure to use a large sauté pan (10 inches or larger) for cooking to ensure that all the ingredients fit without spilling over.

Swap Option: Instead of ground turkey, you can use ground beef, pork or chicken. Or make it vegan by using a plant-based ground product. Instead of the taco shell base, you can use crushed Doritos, Fritos or tortilla chips

Ingredients

For the Casserole
  • 6-7 crunchy taco shells, broken into large pieces
  • 2 tablespoons olive oil
  • 1 small yellow onion, diced (1/2 cup)
  • 1 (1.31-ounce) packet mild taco seasoning
  • 1 pound 94% lean ground turkey
  • 1 (4-ounce) can chopped green chiles
  • 1 (15.5-ounce) can black beans, rinsed and drained
  • cups Mexican-blend cheese
For the Toppings
  • 1/2 cup sliced canned black olives
  • 1 bunch scallions, light green part, sliced (1/3 cup)
  • 1/3 cup sour cream
  • 1/2 cup fresh cilantro leavesd
  • 1/2 cup salsa
  • tortilla chips
Fulfilled by

Preparation

1.

Preheat the oven to 350 F. Arrange a rack in the middle of the oven.

2.

Place the taco shell pieces in the bottom of a 9-by-13-inch casserole dish. Press down to flatten.

3.

In a large saute pan set over medium-high heat, heat the oil until it shimmers, about 1 minute. Reduce the heat to medium. Add the onion and sauté for 3 minutes until the onions are translucent. Add the taco seasoning and cook for 1 minute. Increase the heat to medium-high heat. Add the turkey and cook for 5 to 7 minutes, breaking up with a spatula. Reduce heat to medium.Stir in the green chiles and the beans.

4.

Transfer the mixture to the casserole dish. Top evenly with the cheese and bake for 15 minutes, until the cheese is melted.

5.

Remove the casserole from the oven and garnish with toppings.