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Jul 16
14

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 Freestyle SmartPoints! I love how quickly this recipe comes together, it’s perfect for weeknight dinners!

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

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Deep Dish Taco Casserole

Yield: 6 servings

Ingredients:

  • 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)

Directions:

  1. Preheat the oven to 425 degrees. Mist a 9×13 baking dish with cooking spray and set aside.
  2. 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.
  3. 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.
  4. 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.

Weight Watchers Freestyle SmartPoints:
7 per (1/6th) serving (SP calculated using the recipe builder on weightwatchers.com)

Weight Watchers Points Plus:
9 per (1/6th) serving (PP calculated using a Weight Watchers brand PointsPlus calculator and the nutrition information below)

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)

an Emily Bites Original

14 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.

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