Cheesy Turkey Chili Bake

Sharon Whitley


This can be topped with cilantro, green onions, sour cream, yogurt, salsa, or guacamole. Whatever toppings you desire. One can freeze in two 8 inch disposable foil cake pans. Spray pans and foil as in baking (step 3) directions. Place pans in gallon-size resealable freezer plastic bags. To bake: Thaw overnight in refrigerator and place foil covered pans on cookie sheet. Bake 40-50 minutes. Or, bake from frozen 1 1/4 - 1 1/2 hours.

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15 Min
45 Min


1 1/4 lb
ground turkey (can substitute shredded rotisserie chicken)
1 pkg
taco seasoning mix
1-2 can(s)
cannellini beans, drained, rinsed (i prefer one can or kidney beans)
1 can(s)
(4.5 oz) green chilies, undrained
1 can(s)
white shoepeg corn (undrained)
1 jar(s)
thick and chunky salsa
2 c
shredded mexican four-cheese blend


1Heat oven to 350 F. Spray 13 X 9 inch baking dish with cooking spray.
2In 12 inch nonstick skillet, heat turkey and salt to taste over medium-high heat until no longer pink. Drain meat. Add remaining ingredients except cheese; stir to combine. Spread in baking dish. Top with cheese. Spray piece of foil large enough to cover baking dish with cooking spray. Cover baking dish with foil, sprayed side down.
3Bake 40-45 minutes. (OR, until instant read thermometer inserted in center of casserole reads 165F)

About Cheesy Turkey Chili Bake

Course/Dish: Chili
Main Ingredient: Turkey
Regional Style: Mexican
Other Tag: Quick & Easy