Mexican Turkey Bake

I’ve been making this dish for many years, but I don’t really know what to call it. I like to think that I am a pretty creative person, but not today. So let’s just call this one Mexican Turkey Bake. Cuz, you know, it has mexican flavors, and turkey, and stuff… ANYWAY, I like it because you can just throw it all together pretty quickly and it’s a good protein-packed meal with the black beans and turkey and it will fill you up fast! The great thing about this recipe is that you can change up the ingredients really easily depending on your personal tastes. I used ground turkey, but you could also use ground meat or ground chicken. And because I am trying to stay away from heavy starches, I used quinoa, but you could totally use white or brown rice! And of course, I had to have a glass on Skinnygirl Margarita with it!

Mexican Turkey Bake

Serves 4-6


– 1 cup uncooked quinoa (or rice)

– 2 cups water

– 1/2 tsp. black pepper

– 1/2 tsp. sea salt

– 1 package taco seasoning

– 1 lb. ground turkey (or chicken or beef)

– 1/2 cup finely diced onion

– 2 tbs. extra virgin olive oil

– 2 cans seasoned black beans, drained and rinsed

– 2 cans diced tomatoes, drained

– 1 cup reduced-fat shredded cheddar cheese

– Optional Toppings: sour cream, green onion, and cilantro


1. Preheat oven to 350 degrees. In a saucepan, cook quinoa or rice in 2 cups of water until liquid is absorbed. Add salt and pepper. Set aside. In a sauté pan, heat olive oil and add onions. Cook for 2-3 minutes. Add meat. Sprinkle with some salt and pepper and cook for 8 minutes. Prepare taco seasoning according to package instructions. Add to meat and cook until liquid is absorbed.

2. Add diced tomatoes, black beans, and meat to quinoa and mix. Add mixture to a 9 x 13 baking dish. Sprinkle with cheese, cover with foil and bake for 10 minutes. Remove foil and bake for another 5 minutes until cheese is melted. Remove from oven and scoop into bowls. Top with toppings of your choice and serve!



  1. I can never get enough of recipes for mexican dishes! This is is a unique one and I am glad you can use other types of ground meat in it. I have some ground chicken in the freezer. Thanks for sharing the recipe on this lovely one dish meal-yum!

  2. Oh yum! I love Mexican food. This sounds really good.

  3. Love that you used quinoa, sounds delicious! Sending some buzz too ;)

  4. This luks so perfect!!!

  5. I really love this recipe of delicious looking!!! Yummy!

  6. Oh yummy! We haven’t made a Mexican-themed dish at home in forever – but this sounds like just the thing to get us out of that rut!

  7. This looks yummy. Any idea how well it works as a make ahead meal (maybe a day in advance) or a freezer meal?

    • I also had it for lunch the next day and it tasted just as great as it did the night before to me so I think it would be great for a make ahead meal! Not sure about freezing, I’ve never tried freezing rice actually!

  8. Oh I could just take a fork to that and be happy! :)

  9. Oh wow this looks delicious! I’ve never had quinoa or a skinny girl margarita but, I’ve been meaning to try both. Definitely a must-do. This dish looks perfect and versatile. Plus, any dinner with Mexican in the title will be a hit in our house. We love the stuff. Great recipe!

  10. I make lots of enchiladas and frequently have nachos for dinner but I need to get on this Mexican bake trend. Its just like a tamale pie only with quinoa. That bowl looks delicious!

  11. Stephanie…this looks delicious! I love recipes that are both quick and easy….and versatile. Though I don’t know that I would change a thing here! Especially the margarita! ;- }

  12. What great flavors…and that it has turkey and quinoa – that’s cool! I like Mexican Turkey Bake!

  13. I love that this is made with quinoa. I will be trying this soon! I am looking for a winner of a quinoa recipe!

    • I hope you like it, Erin! You’ll notice that a lot of my recipes have quinoa. I find that it is really easy to adapt to asian and mexican flavor dishes in place of rice!

  14. No turkey for me, but I’d love to make this with tofu or seitan!

  15. This sounds fantastic, especially with a Skinny Girl Margarita :) Those recipes we’ve been making forever are always best!

  16. I love how you said you can just throw it all together, those are often the best meals! And with a skinny girl marg (or two!) on the side sounds perfect!

  17. Such a great recipe! I wish I had some for dinner tonight! Together with a margarita off course! hehehehe

  18. Oh, I love the sound of this!!! So cheesy and yummy! And my picky family would even like it :)

  19. This dish is just my taste (wait, who doesn’t love Mexican!?!). I’m always looking for a good ground turkey recipe; thanks!

  20. Love the use of quinoa here!! Great idea.

  21. Love this delicious bake!!! what a wonderful use of flavors…. I’m so making this for my girls nite soon. Lovely Indeed.

  22. Anything Mexican I am on board with! This look delicious and filling. The protein content must be through the roof – LOVE it. :)

  23. I loved that you used quinoa in this dish! It’s such a great ingredient! : )

  24. I love that you used my favorite ingredient – quinoa! This is a perfect meal for a busy weeknight.

  25. This looks ridiculously good lol. Great flavor combination, color contrast, and easy clean up too! My mom would totally love this recipe, it would be a time saver and hopefully a favorite. Thanks so much for sharing! Love it! =]

  26. I have all of these ingredients at home. Guess what I’ll be making for dinner tonight! :)

  27. I love Mexican food! This looks so yummy!

  28. Gaaaah! I love how you “healthified” this dish by using turkey and quinoa. It looks awesome! Thanks for sharing.

  29. Hi Stephanie, on the mexican turkey bake…..says 2 cans diced tomatoes, what size cans? I figure regular size cans on the black beans. Thank you ahead of time for responding!

  30. Hi Stephanie, I fixed the Mexican Turkey Bake but used grass fed organic hamburger and it is a delicious dish! The only thing I would change is the 2 cups of water, way too much because I ended up draining the canned tomatoes or I would of been overloaded with water. Next time I will use less water and keep the juice from the canned tomatoes. I think a cup of water would be plenty. I’ll let you know the next time I make it. Such a satisfying dish. Thank you.

  31. Pingback: Flashback Friday: Mexican Chicken Bake - Eat. Drink. Love.

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