I created a new meal tonight and the verdict was delicious! This burrito casserole was easy to make and would be great to take to a potluck.
Check out my Instagram highlight videos to see how this came together: https://www.instagram.com/stories/highlights/17932149238309426/
turkey burrito casserole
makes 6 servings, or 12 burritos
- 1 pound ground turkey
- 1 teaspoon oil
- 2 tablespoons chili powder
- 1 teaspoon paprika
- 1 teaspoon cumin powder
- Salt to taste
- 1 small onion, diced
- 1 tablespoon garlic, crushed
- 1/4 cup chunky salsa
- 12 flour tortillas – I used gluten free
- 2 cups shredded cheese – I used Monterrey jack
- 3 green onions, diced
- 1 – 10 oz can of red enchilada sauce
- 1/2 cup of sour cream
- Heat a skillet over medium heat and add the oil. Add the ground turkey, onion, garlic, the three seasonings and a pinch of salt.
- Brown the turkey and cook through. Add 1/3 of the green onion and stir in the salsa. Turn off the heat and set aside.
- Pour 1/3 of the red enchilada sauce in a 9×13 casserole dish.
- Lay a tortillas flat and place 2 tablespoons of the turkey mixture on the bottom half of the tortilla. Add a pinch of cheese.
- Roll the tortillas into a burrito and place seam-side down in the casserole dish. Repeat 11 times.
- Top the burritos with the remaining enchilada sauce and dollop the top with sour cream.
- Top the casserole with any remaining turkey mixture, green onions and the rest of the cheese.
- Cover with foil and bake at 350 degrees for 25-30 minutes.
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