Turkey Taco Casserole 1

Turkey Taco Casserole

Total Time:
35 mins
Prep Time:
20 mins
Cook Time:
15 mins
6 servings
Dish Size:
4 Quart
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January 13, 2014
Tara’s Tidbits®

For a fun taco salad entrée, you can fill plates with lettuce, tomato and avocado. Then let your family top their salads with the taco mixture, and dress with yogurt sauce.

Taco Night doesn’t have to be a guilty pleasure with this awesome Turkey Taco Casserole, and you and your family can enjoy this lightened up, gluten-free favorite as part of a healthy diet.


  • 20.8 ounces lean ground turkey breast
  • 1 onion, chopped
  • 2 cloves garlic, chopped
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 1/3 cups mild salsa
  • 3/4 teaspoon salt
  • 6 ounces plain nonfat yogurt
  • 1 tablespoon lime juice
  • ½ teaspoon lime zest
  • 12 hard corn taco shells
  • ½ cup low fat shredded Cheddar cheese
  • Shredded iceberg lettuce
  • Cherry tomatoes, chopped
  • Avocado, chopped, optional
  • Green onions, chopped, optional


  1. Preheat oven to 400 degrees. In a large non-stick skillet over medium-high heat, cook turkey, breaking up into small pieces. After 2 minutes, add the onion and garlic. Cook until the turkey is no longer pink and the onions are softening, about 8 minutes. Add the beans, salsa and ¼ teaspoon salt and simmer for 2 minutes. Set aside.
  2. In a small temp-tations® bowl, combine the yogurt, lime juice, zest and remaining salt. Keep in refrigerator until ready to serve.
  3. Arrange taco shells in a 4-quart temp-tations® baker. Bake shells for 5 minutes and remove from oven. Carefully fill each shell with a heaping ¼ cup of filling. Sprinkle tacos with cheese and bake for 10 minutes.
  4. Remove from oven and top tacos with lettuce, tomatoes and drizzle with the reserved yogurt sauce. Top with chopped avocado and green onions if desired.
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