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Jul 16

Deep Dish Taco Casserole

Deep Dish Taco Casserole piece

Switch up your taco night with this easy, hearty Deep Dish Taco Casserole! Each big, satisfying serving is full of flavor with seasoned ground turkey, black beans, chilies and corn in a savory sauce topped with melted cheese, crisp lettuce and juicy tomatoes, all nestled in a pizza crust. What more could you ask for? Not only is this recipe flavorful and filling, a large serving is just 362 calories or 7 WW Points! I love how quickly this recipe comes together, it’s perfect for weeknight dinners! To view your current WW Points for this recipe and track it in the WW app or site, click here!

Deep Dish Taco Casserole with lettuce and tomatoes

Looking for more lightened up comfort food bakes like this Deep Dish Taco Casserole? Check out my Chicken Divan, One-Pot Spicy Dirty Rice with Chicken and Sausage, Bubble Up BBQ Chicken and Beans Bake, Cheesy Buffalo Chicken Chickpea Bake, Meat and Potatoes Bake, Spinach and Chicken Phyllo Bake, Bubble Up Chicken Alfredo Bake, Cottage Pie, One-Pot Cincinnati Chili Spaghetti Bake, Cheesy Buffalo Chicken Potato Bake, Chili Cornbread Bake, Bubble Up Pizza Casserole, Layered Chicken Enchilada Bake, Teriyaki Chicken and Rice Casserole, Eggplant Parmesan Casserole, Bubble Up Chicken Pot Pie Casserole, Chicken Parmesan Quinoa Bake, Deep Dish Sloppy Joe Casserole and many more in the Casseroles section of my recipe index!

Deep Dish Taco Casserole

Deep Dish Taco Casserole piece
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5 from 9 votes
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Deep Dish Taco Casserole

This Deep Dish Taco Casserole is filling, flavorful, and a fun twist on taco night!


  • 1 lb 99% lean ground turkey breast
  • ¾ cup frozen corn kernels
  • ¾ cup drained and rinsed canned black beans
  • 2 tablespoons canned diced green chilies
  • 1 (1 oz) packet taco seasoning
  • 1 (15 oz) can tomato sauce
  • 4 tablespoons taco sauce, I used Ortega medium heat, but feel free to use mild or hot
  • 1 (11 oz) can refrigerated pizza crust dough, I used Pillsbury Thin Crust
  • 4 oz 50% reduced fat sharp cheddar, shredded (I used Cabot)
  • 2 cups shredded lettuce
  • ½ cup chopped tomatoes, I used cherry tomatoes


  • Preheat the oven to 425 degrees. Mist a 9x13 baking dish with cooking spray and set aside.
  • Mist a large skillet or saute pan with cooking spray and bring to medium-high heat. Add the ground turkey to the skillet and cook, breaking up into small bite-sized chunks with a spoon or spatula, until turkey is cooked through. Add the corn, black beans, diced chilies and taco seasoning and stir together. Add the tomato sauce and taco sauce and stir until combined. Continue to cook over med-high heat for 5-6 minutes, stirring occasionally, to thicken.
  • While the sauce is thickening, unroll the pizza dough and lay it in the prepared baking dish. Push the dough down across the dish and up the sides so that it covers the bottom and sides of the dish. Pour the meat mixture from the pan into the center of the pizza dough and spread evenly across the bottom. Sprinkle the shredded cheddar cheese over the top.
  • Place in the oven and bake for 18-20 minutes until the crust is golden and the contents are bubbling. Remove from the oven and allow to cool for 8-10 minutes. Sprinkle the shredded lettuce and chopped tomatoes evenly across the top of the casserole and slice into 6 even pieces before serving.


To view your current WW Points for this recipe and track it in the WW app or site, click here!
WW Points per (1/6th) serving: 7 (SP calculated using the recipe builder on weightwatchers.com)
Nutrition Information per (1/6th) serving:
362 calories, 47 g carbs, 8 g sugars, 6 g fat, 2 g saturated fat, 31 g protein, 4 g fiber (from myfitnesspal.com)
MyWW SmartPoints per (1/6th of the recipe) serving:(SP calculated using the recipe builder on weightwatchers.com)
Green: 9 SmartPoints/ Blue: 7 SmartPoints/ Purple: 7 SmartPoints
Weight Watchers Points Plus:
9 per (1/6th) serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

41 comments on “Deep Dish Taco Casserole”

  1. Tthis looks AMAZING! Will be making this week for sure!

  2. Delicious!  I had been craving pizza and love a taco pizza so this really hit the spot!  Thank you for an easy and yummy meal.  Easy clean up, too, which is always a plus!  I so enjoy your recipes.

  3. This looks soooooo yummy! Thank you! I’ll be trying this for sure!

  4. I made this last night for the family.  BIG HIT!!  YUMMMMMMY!

  5. As I sat down to meal plan this week, I wasn’t super excited about it. I scrolled through recipes on Pinterest and various cooking sites, but nothing seemed appealing. When I opened your site, this new recipe displayed front and center and boy did it look good! I made it tonight and it’s yummy! I was also pleased with how quickly it came together. The substantial portion size was filling, and the crust felt like a real treat! They don’t sell Cabot cheese in my area, so I substituted with Kraft 2% sharp shredded cheddar. I also somehow overlooked that you used the thin crust, so I ended up using the classic crust. These two substitutions brought the point count up to 8/serving, so that wasn’t too bad. I served mine with a faux-Elote corn salad. Thanks for another fantastic recipe!

    • How do you think it will do as leftover for the week? 

    • It’s been great all week! I reheat it in the oven 30 minutes at 300 degrees and it crisps up the crust again. Also I added the lettuce & tomatoes after heating each portion so they wouldn’t get soggy.

  6. THIS WAS AMAZING! My super picky boyfriend even loved it. Definitely will be making again very soon. 

  7. Any thoughts on using regrows beans instead of black beans? 

  8. What size baking dish did you use?

  9. Never mind…I see it says 9X13…want to try!!

  10. Freezing? Can I freeze this? I was thinking just to add lettuce and tomatoes as we eat/defrost because those won’t freeze well. Otherwise it should be great for freezing?

  11. Could you also add in fat free retried beans?

  12. I’ve made this several times now – it’s amazing. It’s great for both lunch and/or dinner (or both). It’s loaded with flavor, yummy and extremely filling. Love your site (and most of your recipes) btw.

  13. This was absolutely amazing!! I did use shredded chicken breast instead of turkey and I just did a can of rotel instead if just chilies and added sautéed onions. I couldn’t find the thin crust pizza dough, so I had the classic. But it turned out so good! My kids loved it also, which is always a plus!

  14. Was it super hot with the green chilies! I want to make it for grandkids but don’t want anything too hot!

  15. Made this yesterday and LOVED it! Another slam dunk for Emily!

  16. We love this recipe and make it often. Thank you!! I’m curious though, why don’t your call for 1/4 cup of taco sauce instead of 4 tablespoons? It’s much easier to measure 1/4 cup, I think.
    Thanks again for your wonderful recipes.

    • It’s the same measurement, so by all means, use a measuring cup if that’s your preference! The nutrition info on taco sauce is measured in tablespoons so when I add it in the WW recipe builder or myfitnesspal I select 4 tablespoons. When I write up the recipes I copy down what I have in the recipe builder which is probably why I wrote it that way. That’s it!

  17. Big hit with the whole family. I leave a corner without the lettuce and tomato for my 4 year old because unfortunately she wont eat it. Otherwise, its absolutely delicious. I also accidentally used an 8oz can of tomato sauce, and I wanted to mention that it was still saucy and delicious.

  18. We have made this multiple times. It’s hands down one of our favorite ww recipes. Thank you so much!

  19. Do you think I could make this with 2 ingredient dough? I have all the ingredients except the pizza crust and wanted to try it tonight for dinner.

  20. This was so good. I added red peppers to it. Delicious!!
    Can’t wait to try more recipes while on this weight loss journey.

  21. Do you think this could be made with the WW Two ingredient dough?

  22. I think I’m doing something wrong. When I put it in my ww app I gone up with 2 point for 1/6? I’m confused 

  23. This is amazing! Super easy and yummy. It actually held up well in the freezer too. I just left off the lettuce and tomatoes when freezing.5 stars

  24. I made this using a frozen pie crust and ground beef. I used what I had. It was delicious!!!!

  25. Can this be made a day ahead and still be as good?

  26. I am so sad I just now made this.  It is so delicious and soothes so many of my cravings! I almost had 2 servings but I reminded myself it can last longer if I wait.  Thank you!5 stars

  27. I was looking for new recipes to try and decided to make this. It was AWESOME! and easy too. Even better to know that it will freeze/reheat well since there are only two of us in the house. Thanks for saving my WW plan with these great dinners!5 stars

    • We loved this. I didn’t have black beans so I used pinto. I added lite sour cream on top with some sliced jalapeños and avacado (they are zero points on my plan.) This is a keeper for sure!5 stars

  28. Does the two-ungredient dough work for this recipe? Thanks in sdvance

  29. Absolutely loved this recipe. It’s full of flavor and so satisfying. I’m on WW and a large piece is only 8 points! When I’m craving something higher in points I will make this recipe. It taste much higher in points so it’s a win for me! 

  30. Another home run! This has replaced our Friday night pizza deliveries. Tasty and satisfying for only 7 points! 5 stars

  31. We love this recipe. I find it a little saucy so I use 20 oz ground turkey and a whole can of both corn and black beans (drained) – all the free stuff! It’s a nice hearty meal. 5 stars

  32. Holy moly this is good! First, I rarely comment on anything. Plus, I was raised on beef so I have a hard time liking a recipe using ground turkey. Not this recipe. This is delicious!!!!5 stars

  33. Delicious!!!! My family loved it!5 stars

  34. Our family has loved this recipe and I’ve made it multiple times over the years since it was posted. BUT I do want to caution new users… I just made it before the first time in a while, and when I popped open my Pillsbury dough, I was scratching my head because getting the dough in place seemed trickier, thinner, and smaller than I remembered. I looked more closely at the package, and well, shrinkflation. Pillsbury Thin Crust dough is now 8oz, not the 11oz it used to be when this recipe was created. It’s a little challenging to spread in the dish I have historically used, but I wrestled it into place. It does drop the crust from 26 points down to 17 points for a final serving size of 5 points, versus the prior 7. Despite the significantly smaller volume of dough, I did find we could still get 6 portions and the cook time remained about the same.5 stars

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