Family Meal: Turkey and Black Bean Enchilada Casserole

with red cabbage, corn, and black bean slaw

$9.95 per serving

Prep & Cook Time: 35-45 min.

Cook Within: 5 days

Difficulty Level: Easy

Spice Level: Not Spicy

Contains: Milk, Eggs, Soy

A note about serious food allergies

In Your Box

  • 15½ oz. Canned Black Beans
  • 8 oz. Corn Kernels
  • 12 6" Corn Tortillas
  • 6 oz. Shredded Red Cabbage
  • Info
    3 oz. Ranch Dressing
  • 12 oz. Ground Turkey
  • 28 oz. Crushed Tomatoes
  • 3 Tbsp. Santa Fe Seasoning
  • Info
    8 oz. Cheddar-Jack Cheese, Shredded
  • Info
    4 oz. Sour Cream
  • Nutrition (per serving)

  • Calories
  • Carbohydrates
  • Fat
  • Protein
  • Sodium

Recipe Steps

You Will Need

  • Olive Oil
  • Salt
  • Pepper
  • Cooking Spray
  • 1 Baking Sheet
  • 1 Medium Oven-Safe Casserole Dish
  • 1 Colander
  • 1 Mixing Bowl
  • 1 Medium Non-Stick Pan

Before You Cook

  • Step 1 - Prepare the Ingredients

    Prepare the Ingredients

    Drain and rinse black beans. Rinse corn under warm water if still frozen. Halve tortillas. Thoroughly combine red cabbage, corn, dressing, half the beans ½ tsp. salt, and ¼ tsp. pepper in a mixing bowl. Refrigerate slaw until plating.

  • Step 2 - Cook the Turkey

    Cook the Turkey

    Heat a medium non-stick pan over medium-high heat. Add 1 Tbsp. olive oil, ground turkey, and half the Santa Fe Seasoning to hot pan and cook 3-5 minutes or until no pink remains. Transfer turkey to a plate and reserve pan. No need to wipe pan clean. Turkey will finish cooking later.

  • Step 3 - Make the Tomato Sauce

    Make the Tomato Sauce

    Place pan from cooking turkey over medium heat. Add crushed tomatoes, remaining Santa Fe seasoning, ½ tsp. salt, and ¼ tsp. pepper to hot pan and cook until warmed through, 3-5 minutes.

  • Step 4 - Assemble the Enchiladas

    Assemble the Enchiladas

    Place baking sheet under casserole dish to catch drips. Spoon 1 cup seasoned tomato sauce into prepared casserole dish. Top with five tortilla halves, ⅓ the turkey mixture, ⅓ the remaining beans, and ¼ the cheese. Repeat this layering two more times.

  • Step 5 - Bake the Enchiladas

    Bake the Enchiladas

    Assemble final layer by topping with remaining tortillas, remaining seasoned tomato sauce, and remaining cheese. Bake 15-18 minutes, or until cheese is brown and bubbling, and casserole reaches a minimum internal temperature of 165 degrees. Let rest 5 minutes before serving.

  • Step 6 - Plate the Dish

    Plate the Dish

    Place a serving of layered enchilada casserole on a plate and garnish with sour cream. Serve slaw on the side.