This Healthy Mexican Casserole is simple to prepare, packed with lean protein, light and nutritious with all of your favorite flavors. It’s also gluten free and will be ready in just 30 minutes!
This is one of my family’s favorites and I have been making this for YEARS!
We all have those recipes that we keep making. Maybe your mother used to make something similar or you once found the recipe in a magazine and you’ve just continued making it all the time? That is this Mexican Casserole.
It was one of those recipes that I always threw together and never wrote down the ingredients and instructions until now. You know what I mean, right? The kind where you make it up when you go along…
It is super easy and healthy, and most importantly DELICIOUS! It’s also a great dish for entertaining because it’s simple to prepare (you can easily make it ahead of time) and it’s also very pretty.
I like when food looks good too. It’s always an added bonus.
The best thing about this recipe is how versatile it is! You can wrap it up in a tortilla, eat it over a bed of greens, add avocado or sour cream, or crush tortilla chips on top (my kids love that!) Any way you eat it, it is delicious!
Also, if you are lucky enough to have leftovers (which probably won’t be very often) then they taste great the next day too. I love repurposing leftovers into lettuce wraps or even quesadillas. I usually add a little more cheese when I reheat it, because….cheese….
The possibilities are endless! Sometimes, as moms, we just have to get creative in order to make our leftovers seem more appetizing, anyone else out there?
Check out my video to show you just how easy it is to make…
See? I told you it was ridiculously easy.
This is one of those meals that the whole family likes! Sometimes when my nights are busier than usual I will prepare it in the morning, wrap it up and place it in the refrigerator until later. Then, I just pop it in the oven for 20 minutes and it’s done!
Go ahead and use ground chicken or ground beef in this recipe too. Basically use whatever you have in your refrigerator. Or if you are like me, you might have some in your freezer from last week. Go ahead and use it!
I have probably made this recipe with all of the meat options because I have made it THAT many times. The good part is that whatever I make it with, everyone always likes it.
But if you have kids, you will understand this…
One kid doesn’t like chunky tomatoes.
Another kid hates cilantro.
Two of them hate beans.
Only one likes really spicy food.
Do you see where I am going with this?
I customize this to whatever I have in my house and whomever might be eating this that night. It’s so easy to do and this way I don’t have to make 5 different meals. Let’s be honest, that was never happening anyway. Do any of you actually make different meals for everyone?
That must be beyond EXHAUSTING.
This mom is way too lazy for that.
You can also customize the spiciness of this casserole too. I usually omit the chili powder for my one sone and take out the chili peppers. I promise it tastes just as delicious! And to the opposite end of that, if you like spice, go ahead and add more! Add some jalalpeno peppers (with the seeds) while you’re at it!
For the most part, it makes everyone happy. Most importantly, it REALLY makes me happy. And that’s what counts, right? I mean, I AM the one cooking it so there’s that.
*EDITED TO ADD
I have since started a low carb diet and yes, I still make this casserole! I omitted the beans and corn altogether and added some cauliflower rice or broccoli rice instead. I added some more full fat shredded cheddar cheese and sliced avocado. Let me tell you I was in low carb heaven.
I told you this recipe was so customizable!
Please let me know if you have made this recipe and let me know any alterations or substitutions you may have made. I love getting ideas from you guys!

Healthy Mexican Casserole
Ingredients
- 1 pound lean ground turkey
- 1 tablespoon extra virgin olive oil
- 1/4 teaspoon cumin
- 1/4 teaspoon chili powder 1/8 tsp if you don’t like it too spicy
- 1/4 teaspoon red pepper flakes
- 1/8 teaspoon coriander
- 1 15 ounce can organic black beans rinsed thoroughly and drained
- 1 15 ounce can organic pinto beans rinsed thoroughly and drained
- 4-5 plum tomatoes chopped and seeds removed
- 1 teaspoon chopped chili peppers add more or like to your taste
- 1/2 cup frozen corn
- 1/4 cup reduced fat mexican blend cheese
- 1/4 cup chopped fresh cilantro for topping optional
Instructions
-
Preheat oven to 350 degrees. Put turkey in large sauce pan with oil and cook until no longer pink.
-
Add cumin, chili powder, red pepper flakes, coriander and a little water until seasoned. Add pinto & black beans, diced tomatoes, thinly sliced chilis, corn and mix it all together in sauce pan.
-
Place in a 9 x 13 casserole dish and add 1/4 cup of reduced fat mexican cheese blend on top. Bake at 350 for 20 minutes until cheese is melted.
-
For my kids, I crumble whole grain tortillas on top.
-
I like diced cilantro sprinkled on top. This is great the next for leftovers in a wrap too. ENJOY!
Here is the old picture…not as terrible as some of older, hideous pictures but it’s still not great…
If you like this, then you will also like these Mexican dishes!
Mexican Quinoa Lasagna from Lauren Kelly Nutrition
Healthy Mexican Rice from Dinners, Dishes & Desserts
Chopped Mexican Kale Salad with Creamy Avocado Dressing
Crock Pot Mexican Quinoa Tacos from Chelsea’s Messy Apron
Mexican Bean Salad from Lauren Kelly Nutrition
Slow Cooker Mexican Chicken from Two Peas & Their Pod
Thanks for stopping by!
does it change nutritional stuff if you use ground chicken?
ps- you rock!!!!
Thanks Erin 🙂 Ground turkey and ground chicken are pretty comparable in calories, fat and protein. If you are looking to save calories (which you clearly do NOT need to do) then look for the leanest one which is the breast. It should say 97 or 99% lean. Hope that helps Erin. I know you are going to LOVE this!!
What is all the green I see in the pictures? Chili peppers – jalepeno?
It’s just chopped cilantro that I added at the end. If you don’t like cilantro you can easily leave that out Joan!
I made something like this last night! I will share soon 🙂
How’d you know my family loves Mexican??!! Delish recipe! Thanks so much for sharing!!
I love black beans! Thanks so much for sharing at Church Supper. Have a blessed week and please come back again next Sunday!
Where is the nutrition info on this recipe please?
Hi Diane! 🙂
Here is the info from http://www.calriecount.count:
Nutrition Facts
Serving Size 197 g
Amount Per Serving
Calories 295Calories from Fat 52
% Daily Value*
Total Fat 5.8g9%
Saturated Fat 2.0g10%
Cholesterol 43mg14%
Sodium 96mg4%
Total Carbohydrates 37.7g13%
Dietary Fiber 8.9g36%
Sugars 3.1g
Protein 24.1g
Making this tonight and can hardly wait! It looks delicious!
i am going to try this..thanks!!!! I enjoy your page ..I am in fitness http://www.fitwvic.com and find your info. so helpful! Thank you!
This sounds wonderful, except for the sweet corn. I will have to leave that out.
This is great the next day on a big pile of greens! I add a little salsa as my “dressing”. Yum!
I’ll be back for more recipes!
That sounds wonderful Helen, this is one of my favorites! Thanks for stopping by 🙂
Can this be assembled hours ahead of time, kept in the fridge and baked right before it is needed?
You know, I bet you can Jennifer. It’s super easy to prepare! Thanks 🙂
This looks yummy–how many servings do you suggest this makes ??/ thanks
Hi Doris! This is one of my absolute favorites! There are 6 servings. I hope you enjoy it 🙂
This looks delicious. Planning on making tonight. What type of chili did you use and was it fresh or pickled? Thanks!
I used fresh chili peppers Dana! I hope you like it! 🙂
I love mexican food! And fast-and-easy-to-make-mexican food is welcome for dinner in my house!
Thanks Matea! This is a staple in our house. I hope you love it!
Yummy! I added quinoa and its even more delish 🙂 Thanks
Yay! I love that Johana! This is one of my favorites!
This looks yummy ! I’d leave out the pinto beans because I don’t like them.
Hi Pam! You can use whichever beans you want. I hope you like it! 🙂
This looks like a wonderful supper meal later this week …How can I print this recipe ??? Am I overlooking the ‘print ‘ option??? Thanks so much !
hello again Doris! In the recipe box, the PRINT button is on the upper right hand corner 🙂
Such a great recipe! Thank you!!
Aw, thank YOU Amanda!! XO
Such a great dish! The whole family would love this!
Thank you Serena!
I am making this!! Thanks!
I hope you all like it!
Tuesday night dinner is covered with this awesomeness. I ‘m sure everyone will love it because duhh , look at that goodness!
Yes to the goodness 🙂
I can not find the PRINT option, either. I don’t see a way to access the recipe box. ?? Thanks in advance.
Hi Marilynn! I just fixed that, you should be ready to print now 🙂
This looks amazing, my family would love it! Thanks for including my rice!
My pleasure Erin! I can’t wait to make that Mexican Rice!
Looks wonderfully flavorful!
Thank you!
This casserole looks great!
Thanks Marla!
Could you use canned diced tomatoes
Absolutely Julie! I love making life easier 🙂 I hope you enjoy it!