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Anti-Inflammatory Mexican Taco Bake

Anti-Inflammatory Mexican Taco Bake Recipe

Allan
This Anti-Inflammatory Mexican Taco Bake combines seasoned lean turkey, black beans, colorful bell peppers, tomatoes, corn tortillas, and melted cheese in a comforting casserole. Its vegetable-rich filling, beans, olive oil, and homemade seasoning create a balanced, flavorful dinner inspired by whole-food cooking. It is easy to portion, family-friendly, and suitable for meal prep, although it is not keto or low-carb as written.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Dinner
Cuisine Mexican-inspired
Servings 6
Calories 440 kcal

Ingredients
  

  • 1 pound lean ground turkey
  • 2 teaspoons extra-virgin olive oil
  • 1 medium yellow onion diced
  • 1 medium red bell pepper diced
  • 1 medium green bell pepper diced
  • 3 garlic cloves minced
  • 1 can 15 ounces black beans, drained and rinsed
  • 1 can 14.5 ounces diced tomatoes
  • ½ cup salsa
  • 8 small corn tortillas about 6 inches each, cut into strips
  • 2 cups about 8 ounces shredded Mexican-style cheese
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • ½ teaspoon dried oregano
  • ¼ teaspoon black pepper
  • ¼ –½ teaspoon salt to taste

Instructions
 

  • Preheat the oven to 375°F (190°C). Lightly grease a 9-by-13-inch baking dish and cut the tortillas into strips.
  • Heat the olive oil in a large skillet over medium heat. Add the onion and bell peppers and cook for 5–7 minutes, until beginning to soften.
  • Add the minced garlic and cook for 30–60 seconds, stirring frequently.
  • Add the ground turkey, breaking it into small pieces. Cook for 6–8 minutes, until no pink raw meat remains and the turkey reaches 165°F (74°C).
  • Stir in the chili powder, cumin, smoked paprika, oregano, black pepper, and salt.
  • Add the diced tomatoes, salsa, and drained black beans. Simmer uncovered for 5–8 minutes, stirring occasionally, until the filling thickens slightly.
  • Spread a small amount of filling in the baking dish. Add tortilla strips, another layer of filling, and some cheese. Repeat the layers, finishing with the remaining filling and cheese on top.
  • Cover loosely with foil and bake for 10 minutes. Uncover and bake for another 10–15 minutes, until the cheese is melted and the edges are bubbling.
  • Let the casserole rest for 5–10 minutes before slicing. Serve with the optional toppings of your choice.