Tortilla Casserole

A Tex-Mex spin on lasagna the whole family will enjoy.

Tortilla Casserole

A Tex-Mex spin on lasagna the whole family will enjoy.


Nutrition Information
Servings per recipe 8
Serving size 1/8 casserole
WIC Food Count 4
Calories 397
Protein 24.0g
Carbohydrate 37.7g
Fat 17.2g
Sodium 954mg
Fiber 7.3g
Calcium 278mg
Iron 3.0mg

How to Make


1 tablespoon vegetable oil
1 lb. lean ground turkey
1 teaspoon garlic powder
2 teaspoons chili powder
16 oz. enchilada or taco sauce
18 corn tortillas
1 (16 oz.) can fat-free refried beans
2 ½ cups shredded cheese (Montgomery, Jack or Cheddar)
Lettuce, tomato, jalapeño and sour cream (optional)
Cooking spray
WIC Tip: Serve with Corn and Black Bean Salad.


  1. Preheat oven to 400 F.
  2. Combine oil and ground turkey in a pan on medium heat.
  3. Add chili powder and garlic powder, then cook on medium heat until turkey is fully cooked and no longer pink.
  4. Add ¼ cup sauce and mix well. Remove from heat.
  5. Spray a 9x13” casserole dish with cooking spray.
  6. Pour ¼ cup of enchilada or taco sauce on the bottom of the casserole dish and spread evenly.
  7. Place six corn tortillas overlapping across the dish.
  8. Add one cup of mixed cheese in a layer, then half of the ground turkey in a layer, then half the can of refried beans in small dollops in a layer.
  9. Add six more corn tortillas, then ½ cup of sauce. Spread sauce over tortillas with a spatula.
  10. Add one cup of cheese, then all remaining turkey, then all remaining refried beans.
  11. Add six more tortillas, then add all remaining sauce and spread evenly over this final layer. Make sure to cover the edges.
  12. Sprinkle with remaining cheese and cover with tinfoil. Bake for 18 minutes.
  13. Remove tinfoil and bake for five more minutes.
  14. Let dish sit for three minutes before cutting and serving.
  15. Add optional garnishes like shredded lettuce, diced tomatoes, jalapeños or sour cream.
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