This taco casserole is my new favorite on a busy night. I make tacos regularly, they are my go-to quick meal that the whole family loves. Sometimes I like to mix it up and make a great taco salad and now with this recipe I have another option for taco night. This taco casserole is a fun twist on a classic, easy dinner. I found the original recipe came from here, but I lightened it up a little and it was still amazing. My whole family loved this casserole as much as they love regular tacos and this casserole was just as easy to throw together.
Recipes that are easy, healthy, and family friendly are the best kind of recipes in my opinion!
- 1.25 lb lean ground turkey
- 1 can (16 oz) pinto beans
- 1 jar (16 oz) salsa
- 1 package (1 oz) low sodium taco seasoning mix
- 2½ cups coarsely broken tortilla chips, divided
- ½ medium green bell pepper, chopped
- 4 medium green onions, sliced
- 1 cup shredded Cheddar cheese
- 1 cup shredded lettuce
- 1 medium tomato, chopped
- Heat oven to 350°F. Cook turkey over medium-high heat until browned, 5 to 7 minutes Drain. Stir in pinto beans beans, salsa and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
- In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, and the cheese.
- Bake uncovered 20 to 25 minutes. Top baked casserole with lettuce, tomato and remaining ½ cup tortilla chips.
Kitchen items used in this recipe (click on photos to check them out):
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