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A spoon lifting up a serving of Taco Salad Casserole from a white casserole dish.
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Taco Salad Casserole Recipe

A delicious, weeknight, family-style meal that can be served in several ways.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Main Course
Cuisine: American, Mexican
Servings: 6 servings
Calories: 518kcal

Ingredients

Taco Meat

  • 2 lbs. ground turkey
  • 2 tbsp. garlic powder
  • 2 tbsp. onion powder
  • 2 tbsp. ground cumin
  • 2 tbsp. chili powder (or paprika)

The Beans

  • 30 oz. refried beans
  • ¾ can water

Guacamole

  • 4 medium avocados
  • 1 small lemon (just the juice)
  • ⅓ cup finely chopped red onion
  • 4 large garlic cloves (pressed or finely minced)
  • salt to taste

Topping Options

  • Plain yogurt (or sour cream)
  • chopped tomatoes
  • chopped onions
  • sliced black olives
  • fresh, chopped cilantro
  • salsa (no sugar added)

Instructions

Taco Meat

  • Collect and measure the ingredients.
    Ground turkey in a bowl, next to a smaller bowl of spices and a small container of oil.
  • Warm the oil in the pan and cook the meat and spices, scrambling the meat as it cooks.
    Cooked taco meat in a cast iron skillet.

The Beans

  • Open your cans and empty the beans into a pot.
    Two cans of refried beans.
  • Fill one of the empty cans with water about ¾ of the way full.
    An empty refried bean can filled three quarters of the way with water.
  • Heat the beans and water, whisking and stirring until the beans are warmed through and somewhat fluid.
    Refried beans warmed in a pot with a whisk.

Guacamole

  • Collect the ingredients and prep them as indicated.
    Guacamole ingredients in a mortar with a pestle.
  • If using a mortar and pestle, mash the onions, garlic, and lemon juice into the best paste you can make. Then add the avocados, mash and season with salt to taste.
    A morter and pestle with guacamole.

Assembling The Casserole

  • Spread the cooked meat over the bottom of a casserole dish. If you want to use cheese and want it to be melted, sprinkle it on now.
    The first layer of the Taco Salad Casserole, ground turkey, in a white casserole dish.
  • Pour the hot beans over the meat and spread them out evenly.
    A layer of refried beans spread over the Taco Salad Casserole.
  • Spread the guacamole over the beans.
    A layer of guacamole spread over a Taco Salad Casserole.
  • Spread the plain yogurt or sour cream over the guacamole.
    A layer of yogurt spread over a Taco Salad Casserole.
  • Add any toppings you'd like to add.
    An overhead view of a finished Taco Salad Casserole.
  • Serve as is, with corn chips, or over lettuce with salsa for dressing.
    A spoonful of Taco Salad Casserole from a white casserole dish.

Notes

Please note that the nutrition data given here is a ballpark figure. Exact data is not possible.

Nutrition

Serving: 1serving | Calories: 518kcal | Carbohydrates: 35g | Protein: 46g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.02g | Cholesterol: 83mg | Sodium: 953mg | Potassium: 1265mg | Fiber: 17g | Sugar: 5g | Vitamin A: 1168IU | Vitamin C: 17mg | Calcium: 112mg | Iron: 5mg