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Turkey and Bean Taco Enchiladas

With a bit of inspiration from both tacos and enchiladas, these Turkey and Bean Taco Enchiladas are sure to please everyone.

Turkey and Bean Taco Enchiladas? This delicious combination blends a bit of both into an easy-to-make casserole. This was originally a beef and bean recipe, but I swapped the ground beef for turkey and tweaked a couple of ingredients to make it a bit healthier. Don’t be intimidated by the number of steps or ingredients. This really is an easy dish to make.

Best of all, you can even make the turkey and bean mixture ahead of time so all you have to do is layer, heat, and serve. Then, voila, a weeknight dinner everyone can enjoy!

Turkey and Bean Taco Enchiladas – – ground turkey, vegetable oil (plus more for greasing dish), Worscestershire sauce, chili powder, ground cumin, dried oregano, Salt and freshly ground black pepper, garlic (minced), 15-ounce can pinto beans (strained and rinsed), jarred tomato salsa (plus more for serving), green onions (sliced), corn tortillas, shredded Cheddar and Monterey jack blend, sour cream (optional), shredded lettuce (optional), tomatoes (diced, optional), avocado (sliced, optional), , Preheat the oven to 375 degrees F. Lightly oil a 9-by-13-inch casserole dish.; Heat the oil in a large skillet over high heat. When the oil is shimmering, add the ground turkey.; Cook until slightly pink, then drain off excess fat.; Season turkey with Worcestershire sauce, chili powder, cumin, oregano, a pinch of salt, and a few grinds of pepper.; Brown the mean, breaking it up into smaller pieces, until no longer pink, about 5 minutes. ; Add garlic and cook until fragrant.; Add beans, salsa and 1/2 cup water. ; Bring to a boil, then lower heat and simmer until the sauce thickens and coats the meat, about 5 minutes.; Add salt and pepper to taste.; Layer half the tortillas on the bottom of the oiled casserole dish.; Spread half the meat mixture on top.; Sprinkle half the cheese over the meat.; Sprinkle half the green onions on top of cheese; Repeat with remaining tortillas, meat and cheese.; Bake uncovered until the cheese melts and the casserole is hot, about 20 minutes.; Remove from oven, let stand for 5 minutes, and serve.; Top with your favorites—sour cream, lettuce, and/or tomato. Serve with avocado, salsa, and tortilla chips on the side.; ; – <p>There are a lot of possible variations on this recipe. The first time I made it, I replaced the cooked regular onion with green onion. You could also add sliced olives as a layer. The original recipe called for 6 cups of tortilla chips instead of tortillas. If you don’t mind the added fat, that’s a tasty alternative. Have fun!</p> – Main Dish – Mexican – Easy Dinner – Main Dishes – Recipes

Turkey and Bean Taco Enchiladas

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