Aimee Fortney's Mexican Casserole - WSMV News 4

Aimee Fortney's Mexican Casserole

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Delicious does not have to mean unhealthy. Here is a lightened-up Mexican casserole that is perfect for busy nights or even to make ahead!


  • 1 tablespoon olive oil
  • 1 package (1 pound to 1 1/2 pounds) ground turkey
  • 1/2 large onion, diced
  • 1 tablespoon Aimee's Mexican Spice Blend (recipe below)
  • 1 can black beans rinsed and drained
  • 2 cups Aimee's blender salsa (recipe below)
  • Corn tortillas or small flour tortillas
  • 2 cups shredded cheese
  • Cilantro and Greek yogurt (or sour cream) for topping

In a medium to large skillet, heat the olive oil, then add and cook ground turkey and onion. Next, add the Mexican spice blend, black beans and blender salsa. Stir until combined. You can prepare this in a 9x13 casserole dish or a loaf pan and then freeze. 

To assemble, place about 1/3 cup of the turkey mixture on the bottom of a lightly greased pan, then add the tortillas. Next, add more of the turkey mixture, top with cheese, then keep repeating layers, ending with cheese. 

Bake at 350 for about 15 to 20 minutes to melt the cheese and heat everything through.


  • 1 tablespoon dried oregano
  • 1 tablespoon cumin
  • 1 tablespoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon cayenne pepper
  • 1/2 to 1 teaspoon onion powder
  • 1 teaspoon cracked black pepper

Mix all ingredients together in an air-tight container or zip-top bag. Use as needed. You can easily double, triple or quadruple this recipe to keep on hand. You control all of the sodium.


  • 4 to 5 tomatoes, stemmed (or you can use 1 can of diced tomatoes with chiles)
  • 1 onion, quartered
  • 1 large bunch of cilantro
  • 1 lime, juiced
  • Salt and pepper to taste

Place all ingredients in the blender, then blend! This recipe is easily doubled. Store in an airtight container in the refrigerator.

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