Tex-Mex · main

Ground Turkey Enchilada Casserole

Ground Turkey Enchilada Casserole reads umami 4.8, allium 4.4 and salinity 3.8 on Palate's 0–10 flavor X-ray — a Tex-Mex main, about 56 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 5.1 / 10
• Sweet & Fruity — 4.5 / 10
• Sour & Bright — 3.7 / 10
• Bitter & Earthy — 2.7 / 10
• Rich & Fat — 3.9 / 10
• Aromatic & Spice — 5.0 / 10

The measured notes (of 18)

Umami 4.8 · Allium 4.4 · Salinity 3.8 · Sweetness 3.6 · Richness 3.5 · Sourness 3.4 · Heat 3.2 · Herbaceous 3.0 · Fruity 2.8 · Earthy 2.6 · Warm Spice 1.7 · Nutty 1.4 · Citrus 1.1 · Bitterness 1.0 · Floral 0.8

What's in it (14)

• vegetable oil — 14 g
• turkey meat — 454 g
• yellow onion — 110 g
• garlic — 9 g
• chili powder — 15 g
• cumin — 5 g
• salt — 5 g
• tomato sauce — 425 g
• red enchilada sauce — 284 g
• black beans — 425 g
• frozen corn kernels — 237 g
• corn tortillas — 1000 g
• shredded reduced-fat mexican cheese blend — 341 g
• cilantro — 15 g

Time & effort: about 56 min (45 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 225.8 kcal, 12 g protein, 5.1 g fat, 34.8 g carbs

Dietary: Contains meat · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (8 steps)

1. Preheat the oven to 375°F. Heat the vegetable oil in a large, deep skillet over medium-high heat. Add the ground turkey and cook, breaking it into small crumbles with a spoon, until no longer pink and it reaches an internal temperature of 165°F, 5-6 minutes.
2. Add the onion and cook, stirring occasionally, until softened and translucent, 4-5 minutes. Stir in the garlic, chili powder, cumin, and salt; cook until fragrant, about 1 minute.
3. Pour in the tomato sauce and enchilada sauce, stirring to combine, and bring to a gentle simmer, 2-3 minutes.
4. Remove the skillet from the heat and stir in the black beans and corn until evenly distributed through the sauce.
5. Spread about 1 cup of the turkey mixture in the bottom of a 9x13-inch baking dish. Scatter half the torn tortilla pieces over the sauce, top with half the remaining turkey mixture, then sprinkle with 1 cup of the cheese. Repeat with the remaining tortillas and turkey mixture, finishing with the last 2 cups of cheese on top.
6. Cover the dish tightly with foil and bake until heated through, about 20 minutes.
7. Uncover and continue baking until the cheese is fully melted and bubbling and lightly golden at the edges, 10-12 minutes more.
8. Let the casserole rest 10 minutes before scattering with cilantro, slicing into squares, and serving.

Dishes with a similar flavor shape

• Roasted Poblano and Cheese Enchiladas — Mexican
• Beef Enchiladas with Chili Gravy — Tex-Mex
• One-Pan Chicken Enchilada Skillet — Tex-Mex
• Jollof Rice — Nigerian
• Chili Mac Skillet with Melted Cheddar — American

Keep reading: what umami, allium, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.