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Baked Mexican Casserole

Total Time

Prep: 30 min. Bake: 45 min.


8 servings

My husband and I both work full-time, so we have little time to cook. This dish is quick and delicious. We freeze leftovers as individual servings for lunch.—Jean Isken, Sussex, Wisconsin


  • 1 pound ground turkey
  • 1 medium onion, chopped
  • 1 can (14-1/2 ounces) diced tomatoes, undrained
  • 1 envelope taco seasoning
  • 7 flour tortillas (10 inches)
  • 2 large eggs
  • 1-1/3 cups 4% cottage cheese
  • 1-1/2 cups shredded cheddar cheese, divided
  • Optional: Chopped fresh tomatoes, shredded lettuce and sour cream


  1. In a large skillet, cook turkey and onion over medium heat until meat is no longer pink; drain. Add tomatoes and taco seasoning; cook and stir until thickened, about 5 minutes.
  2. Layer 4 tortillas, overlapping slightly, on the bottom and up the sides of a greased 13x9-in. baking dish. Top with meat mixture and remaining tortillas. combine the eggs, cottage cheese and 3/4 cup cheddar cheese; pour over tortillas.
  3. Cover and bake at 350° for 45-55 minutes or until a knife inserted in the center comes out clean. Sprinkle with remaining cheese. Serve with tomatoes, lettuce and sour cream if desired.

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