Walking Taco Casserole with Enchilada Sauce and Cream Cheese
Baked walking taco casserole with enchilada sauce and cream cheese is a quick Mexican dinner recipe your entire family will love! It is the best easy dinner that is quick to make in less than 30 minutes.
Cook ground turkey in a skillet over medium heat, breaking it up with a spatula. Cook turkey until no longer pink.
1 lb ground turkey
Add cooked ground turkey, enchilada sauce and softened light cream cheese to a bowl to combine.
10 oz enchilada sauce, 2 oz light cream cheese
Layer 2 cups of crushed organic corn chips on the bottom of a casserole dish. Layer with turkey, then ½ cup of cheese. Repeat layers.
4 cups organic corn chips, 1 cup shredded cheese
Bake at 350F for 15-20 minutes or until hot and bubbly.
Notes
Storage Tips: Store without toppings for up to 4 days in an airtight container in the fridge. Corn chips will lose their crunch as the casserole is stored and reheated.
Make ahead: Cook beef up to two days ahead. Remove from fridge 30 minutes before baking to allow the meat mixture to come to room temperature.
Reheat instructions: I definitely recommend eating this dish the day you make it. However, if you eat leftovers, you can reheat them in the microwave, but remove toppings first.
Double the recipe for a crowd and bake in a 9X13 baking dish.