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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.
Course Main Course
Cuisine Mexican
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 servings
Calories 499kcal
Author Lyndsey

Ingredients

  • 1 lb ground turkey
  • 10 oz enchilada sauce
  • 4 cups organic corn chips
  • 1 cup shredded cheese
  • 2 oz light cream cheese softened

Instructions

  • 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.

Nutrition

Serving: 1serving | Calories: 499kcal | Carbohydrates: 27.2g | Protein: 34g | Fat: 28.2g