Turkey and Biscuit Casserole-Mexican style

Pat Duran


This is a great recipe to make and I know I will be making it often, My family loves it as do I and there was only a small amount left and my son ate it for breakfast..

So-using this recipe a basic starter for other ingredients..just think of all the combinations you can come up with.
I can think of many like creamy scrambled eggs, bacon and cheese for a breakfast casserole.
Left over roast, mushroom soup or brown gravy,broth and carrots.
Vanilla pudding, milk,and cinnamon rolls cut up instead of plain biscuits.
I am working on these recipes now and will post when perfected...


★★★★★ 1 vote

10 Min
25 Min


  • 1 lb
    ground turkey
  • 1/2 c
    onion, diced
  • 2 tsp
    liquid smoke flavoring,optional
  • 15 oz
    can enchilada sauce
  • 1/2 c
    crushed tomatoes
  • 1 tsp
    each of seasoned salt and garlic powder
  • 1 can(s)
    grands flaky layers refrigerator biscuits (8 count)
  • 1 c
    mexican style shredded cheese

How to Make Turkey and Biscuit Casserole-Mexican style


  1. Preheat oven to 350^. Grease a 9x13 inch baking dish; set aside.
    In a large saucepan add the oil. When hot add the ground turkey and brown well.
  2. Add the onion and continue to brown. Now pour in the enchilads sauce and crushed tomatoes,liquid smoke, seasoned salt and garlic powder . Stir to blend well.
  3. Remove biscuits from can and cut each biscuit in fourths (cut in 1/2 then each 1/2 in 1/2); stir into the meat and sauce mixture ;coating all the pieces of biscuit well.
  4. Carefully pour the mixture into the prepared dish. Bake for 25 minutes or until dough is golden brown and cooked through.
  5. Remove from oven and sprinkle cheese on top. Bake for about 8 minutes or until cheese has melted. Remove from oven and Let stand for 5 minutes.

Printable Recipe Card

About Turkey and Biscuit Casserole-Mexican style

Course/Dish: Casseroles
Main Ingredient: Turkey
Regional Style: Mexican

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