Mexican Casserole {Eat Out of the Fridge/Pantry Week}
Cook time
Total time
Recipe type: Entree
Cuisine: Mexican
Serves: 4
  • 1 1-1/4lb. pkg. ground turkey, can substitute ground beef
  • 1 onion, diced
  • 1 tsp. chili powder
  • ½ tsp. ground oregano
  • ½ tsp. ground cumin
  • ¼ tsp. cayenne
  • salt & pepper to taste
  • 1 Tbl. flour
  • 1 14.5 oz. can diced tomatoes
  • 1 10 oz. can Rotel
  • 3 cups tortilla chips
  • 6 oz. queso fresco cheese, crumbled
  • 2-3 oz. shredded cheddar
  • ¼ cup fresh cilantro leaves, rough chopped
  1. Preheat oven to 350 degrees. Coat 11x7 baking dish with cooking spray.
  2. In a large skillet, saute the ground turkey and diced onion until cooked through. Add in the seasoning and saute another 1-2 minutes, then dust with flour and cook for an additional minute.
  3. Add in canned tomatoes and Rotel and simmer mixture gently for 10 minutes, adjust seasoning to taste.
  4. In large bowl combine meat and tomato mixture with tortilla chips, then pour into prepared baking dish. Top with crumbled/shredded cheeses and bake for 10 - 15 minutes until mixture is bubbly and cheese is melted.
  5. Serve with fresh cilantro leaves.
Recipe by Lemony Thyme at