We are obsessed with this Ground Turkey Enchilada Casserole. It’s got a savory turkey and black bean filling (that the kids say tastes just like chili!) hidden under a sweet, fluffy golden cornbread crust.
Ground Turkey Enchilada Casserole
My family absolutely loved this new recipe! It is basically a cheesy enchilada taco casserole that is packed with flavor. My husband actually went back for thirds (yes, thirds!), and my kids told me it tasted just like chili—which is always a win. The recipe was inspired by my tortilla layered Quesadilla Casserole, but I decided to swap the beef for ground turkey this time to change things up.
It really is the best sweet and savory combo. You have that savory turkey black bean bake on the bottom and a sweet, fluffy Jiffy cornbread casserole on top. It is also a huge time saver because it uses pantry staples like corn, black beans, and taco seasoning—perfect for when you have no time to run to the grocery store. If you need easy ground turkey dinner ideas that are kid-friendly and not too spicy, this Mexican cornbread casserole is going to be your new favorite comfort food!
Ingredients You Need
- Ground Turkey: You need 1 pound. If you don’t have turkey, you can swap this for ground beef or ground chicken.
- Enchilada Sauce: A can of red enchilada sauce gives it that classic flavor. If you don’t have any, you can substitute it with a can of plain tomato sauce.
- Taco Seasoning: I just use a 1-ounce packet to keep it easy, but you can use homemade seasoning too.
- Chili Powder: This is optional. I like to add a teaspoon for a little extra flavor. Don’t worry, it doesn’t make it too spicy—it is still very kid-friendly!
- Black Beans: You need one can. Tip: I never rinse my black beans for casseroles. I throw the whole can in because the extra liiquid helps make the sauce rich.
- Corn: A can of whole kernel corn adds a nice crunch. Make sure to drain this one.
- Cheese: A bag of shredded Mexican-style cheese blend is perfect here. Cheddar works too.
- Corn Muffin Mix: I use a standard 8.5 oz box of Jiffy mix. You will also need the milk and egg listed on the box to make the batter.
How to Make Ground Turkey Enchilada Casserole
Cook the Turkey: First, brown your ground turkey in a large skillet over medium-high heat. Drain any extra grease.
Make the Filling: Add the enchilada sauce, water, taco seasoning, chili powder, black beans (don’t rinse them!), and the drained corn. Stir it all together and let it simmer for a few minutes until it thickens slightly.
Baking Dish: Add mixture to a 9×13 baking dish.
Add Cheese: Sprinkle the shredded cheese evenly over the turkey mixture.
Mix the Topping: In a small bowl, whisk together the box of Jiffy corn muffin mix, milk, and egg until just combined. Pour the cornbread batter over the cheese layer and spread it out gently. Don’t worry – it’ll look prettier once it bakes!
Top and Bake: Bake until the cornbread topping is golden brown and filling is bubbling on the sides, about 25-30 minutes.
Serve and enjoy this new recipe on the dinner rotation!
Because The Leftovers Are So Good!
The leftovers for this casserole are honestly so good! I actually think the flavors taste even better the next day after they have had time to settle. You can store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. When you are ready to eat, just reheat individual servings in the microwave for a minute or two until it is warm. You can also freeze this for up to 3 months in a freezer-safe container; just make sure to let it thaw in the fridge overnight before reheating.
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Ground Turkey Enchilada Casserole with Cornbread Topping
PrintIngredients
- 1 pound ground turkey
- 1 (15 ounce can) red enchilada sauce or can sub with tomato sauce
- 1/4 cup water
- 1 envelope taco seasoning mix
- 1 teaspoon chili powder adds a little spice, it’s still kid friendly with it
- 1 (15 ounce can) black beans drained, but i dont rinse them
- 1 (15 ounce can) whole kernel corn drained
- 1 cup shredded Mexican-style cheese blend
- 1 (8.5 ounce box) corn muffin mix like Jiffy
- 1/3 cup milk
- 1 egg
Instructions
- Preheat the oven to 375 degrees F. Lightly spray a 9×13 baking dish with nonstick cooking spray.
- Add the ground turkey to a large skillet over medium-high heat. Cook, breaking it apart with a spoon, until fully browned. Drain off any excess grease.
- Add the enchilada sauce, water, taco seasoning packet, and chili powder to the skillet. Stir well and let it lightly bubble for 1 minute to thicken slightly. *Note about enchilada sauce: not all are created equal – some are mild and some are spicy. Taste the enchilada sauce. If it’s already spicy, you can skip the chili powder. If it’s mild and you need more kick, add in the chili powder.
- Stir in the black beans and corn until evenly combined. Remove from heat.
- Pour the turkey mixture into the baking dish and spread it out evenly. Sprinkle the shredded cheese in a layer over the meat—this acts as a barrier so the cornbread doesn't sink into the sauce!
- In a small bowl, whisk together the corn muffin mix, milk, and egg just until combined (it’s okay if it’s a little lumpy).
- Spoon the cornbread batter over the cheese layer and gently spread it out to the edges to cover the casserole. This is a little tricky to do and mine is never smooth, but what I do is add spoonfuls on top of the casserole and using a spatula, gently spread them all together. Do your best – but don’t worry about it being perfect!
- Bake for 25-30 minutes, or until the filling is bubbling and the cornbread topping is golden brown and set. Allow to sit for 10 minutes after removing from the oven to set. Spoon onto plates, or cut with a knife for even slices. Enjoy!
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