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Gluten-Free Turkey Taco Nacho Casserole © Jeanette's Healthy Living

Turkey Taco Nacho Casserole

Any leftovers can be reheated and served as a dip.
Cook Time 40 minutes
Total Time 40 minutes
Servings 6
Author Jeanette


  • 2 tablespoons olive oil
  • 1 medium onion chopped
  • 3 cloves garlic minced
  • 1 red bell pepper chopped
  • 1 pound ground turkey
  • 1 packet ]McCormick Gluten-Free Taco Seasoning Mix
  • 1 cup corn kernels fresh or frozen
  • 1 1/2 cups 15 1/2 ounce can cooked black beans (if using canned, rinse and drain)
  • 1 1/2 cups 15 1/2 ounce can tomato sauce
  • 1 1/2 cups shredded low-fat cheddar cheese


  • 1 avocado chopped
  • 1 to mato chopped
  • 1 scallion chopped
  • 1/2 cup non-fat Greek yogurt
  • organic corn chips broken into pieces


  1. Preheat oven to 350 degrees. Heat oil in a large skillet on medium heat. Add onion, garlic, and bell pepper. Saute until onions are soft, about 3-4 minutes. Add ground turkey and cook until lightly browned, breaking up meat with spatula. Add taco seasoning, corn, beans and tomato sauce. Stir well to combine. Cook until heated through. Transfer to a casserole dish. Sprinkle cheese on top. Bake until cheese is melted and casserole is bubbly, about 20-25 minutes.
  2. Serve with desired toppings.

Recipe Notes

Adapted from McCormick's