Paula Deen Mexican Fiesta Casserole

Paula Deen Mexican Fiesta Casserole is a cheesy layered casserole with ground turkey, zucchini, black beans and corn tortillas that comes together in 1 hour. Save this easy weeknight casserole dinner for game day, potluck night or Sunday dinner, because it's a make-ahead crowd feeder for 8.

Brown the turkey fully and let the filling simmer until it thickens before you layer anything. A watery filling soaks into the tortillas and leaves you with a soggy casserole that slides apart on the plate.

Paula tucks finely chopped zucchini in with the turkey, so it melts into the taco seasoning and the kids never spot a vegetable. She also layers salsa between the tortillas, which keeps the whole dish moist without any canned sauce.

Paula Deen Mexican Fiesta Casserole

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Course: Main CourseCuisine: American, SouthernDifficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Calories

290

kcal

Layers of taco-seasoned turkey, corn tortillas and salsa bake under a blanket of melted cheese until the edges bubble. The tortillas soften into the filling, so every slice holds together like a lasagna.

Ingredients

• 2 teaspoons Canola oil
  

• 1/2 pound lean ground turkey
  

• 1 cup finely chopped onions
  

• 1 cup finely chopped zucchini
  

• 1 envelope (1 1/4 ounces) low-sodium taco seasoning
  

• 2/3 cup frozen corn kernels
  

• 1 cup canned black beans
  

• 2 cups jarred salsa
  

• 8 6-inch corn tortillas
  

• 1 1/2 cups shredded reduced-fat Mexican cheese blend
  

• 1/4 cup sliced scallions white and light green parts only
  

• 1/2 cup fat-free or low-fat sour cream (optional)
  

Directions

• Preheat and prep: Preheat the oven to 350°F. Spray a 9 by 13-inch baking dish with cooking spray so the tortillas don't stick.
• Brown the turkey: Heat 2 teaspoons canola oil in a large skillet over medium-high heat, then add 1/2 pound lean ground turkey. Cook for 5 to 7 minutes until it's browned.
• Cook the vegetables: Stir in 1 cup finely chopped onions and 1 cup finely chopped zucchini. Cook for about 5 minutes, until they're tender.
• Simmer the filling: Stir in 1 envelope low-sodium taco seasoning, 2/3 cup water and 2/3 cup frozen corn kernels. Simmer for about 2 minutes until thickened, then stir in 1 cup canned black beans.
• Layer the bottom: Spread 1/2 cup of the 2 cups jarred salsa in the bottom of the baking dish. Lay 4 corn tortillas over the salsa, then spoon half of the meat mixture on top.
• Add salsa and cheese: Cover the first layer with 3/4 cup salsa and 1 cup of the 1 1/2 cups shredded Mexican cheese blend. Top with 4 more tortillas and the remaining meat mixture.
• Finish the top: Cover with the remaining 3/4 cup salsa. Scatter the last 1/2 cup shredded cheese over the top.
• Bake the casserole: Bake for about 25 minutes, until the cheese is melted and bubbling. Then slice it and serve.
• Garnish and serve: Top each portion with 1/4 cup sliced scallions, white and light green parts only. Add a spoonful of the optional 1/2 cup sour cream on the side.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Pyrex 3-piece glass mixing bowl set. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different vegetable instead of zucchini?

Yes, yellow squash, peas and cut green beans all work in the same amount. They pick up the taco seasoning just like zucchini does, so the flavor stays the same.

How long do leftovers keep?

Cover the dish or move slices to an airtight container, and they'll keep in the fridge for about 3 days. Reheat a slice in a 350°F oven until hot in the middle, since the microwave can make the tortillas gummy.

Can I assemble it ahead of time?

You can layer it, cover it and chill it a day ahead, then bake it when you're ready. Add a few extra minutes in the oven since it starts cold.

Can I use ground beef instead of turkey?

Lean ground beef swaps in one for one. Drain any extra fat after browning so the filling doesn't turn greasy.

What's the biggest mistake with this casserole?

Skipping the simmer is the usual problem, because a thin filling soaks the tortillas and the slices fall apart. Let it thicken until a spoon leaves a trail before you start layering.