How to Make a Skinny Burrito Pie Casserole

5 from 1 vote

Skip the take-out and make this healthy burrito casserole at home, instead!

Sometimes it seems like Taco Tuesday gets all the press. Here’s the thing, though. As much as I love tacos (and trust me, I love tacos!), sometimes I find them hard to portion. There are times that I trust myself to follow portion sizes…and then, there are times that my eyes are bigger than my stomach. When I’m really trying to keep myself in check, I turn to the casserole version of my favorite foods. This skinny burrito pie casserole captures everything you love about tacos and burritos while offering an easier-to-portion alternative.

Casseroles like this skinny burrito pie casserole also make meal prepping a breeze. A lot of times, I’ll do a big shop on Saturday and get all my groceries for the week. Then, on Sunday, I’ll hunker down in the kitchen (with my family gathered around to help, of course) and start prepping for the week. Having tasty casseroles like this in my back pocket is perfect. I can bake it on Sunday, cut out the individual portions, and reheat them later in the week.

This skinny burrito pie casserole also freezes really well, so don’t be afraid to make a second pan. Once its cooled, just slice it up and put it in freezer-safe containers. Then, anytime you need a quick lunch or dinner, you can pull it out and reheat it! That really makes it easy and convenient to stick to a clean eating plan.

A Quick Note about Ground Turkey

You’ll notice that we used ground turkey instead of the more-popular ground beef. There’s really nothing wrong with using ground beef, if that’s what you have on hand. But, ground turkey is super lean and has less saturated fat than an equal amount of ground beef. If you’re at risk for developing heart disease or are looking to cut out some fat from your diet, ground turkey is totally the way to go.

After it’s been spiced with chili powder and cumin, and baked with flavorful onions and peppers, it’s really hard to tell the difference. So, if you’re in a household of hardcore red-meat eaters, try subbing ground turkey! We would be curious to know if anyone could tell the difference.

Check out this video to see how to make the recipe:

5 from 1 vote

How to Make a Skinny Burrito Pie Casserole

Enjoy this scrumptious and skinny Mexican-inspired casserole with your family and friends.
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Yield 8 people
Serving Size 0.75 cup
Course Dinner, Lunch
Cuisine Mexican, Tex-Mex


  • 1 pound ground turkey
  • 2 garlic cloves minced
  • 1 yellow onion small, diced small
  • 1 red bell pepper diced small
  • 15 ounces black beans canned or roasted
  • 1 cup corn kernels frozen, canned, or roasted
  • 1 tablespoon chili powder
  • 1/2 teaspoon ground cumin
  • 15 ounces red enchilada sauce can, no sugar added
  • 4 whole-wheat tortillas 8 inch
  • 1 cup cheddar cheese fat-free, shredded
  • 1/2 cup Greek yogurt plain
  • 2 tablespoons cilantro leaves fresh, chopped


  • Preheat the oven to 400 degrees. Spray a 9 x 13 inch casserole dish with non-stick spray and set aside.
  • In a large skillet, cook the ground turkey, breaking the turkey into small pieces as it cooks. About halfway through cooking, add the garlic, onion, pepper, black beans, corn, chili powder, and cumin. Continue to cook until onions and peppers are soft and the turkey is cooked through. Drain off any excess liquid.
  • Pour about half of the enchilada sauce into the bottom of the casserole dish and place two of the tortillas into the bottom on top of the sauce. It's ok if the tortillas overlap. Spoon half of the meat mixture on top of the tortillas and pour half of the remaining enchilada sauce on top sprinkle with half the cheese. Place the last two tortillas on top and repeat the process. Ending with the cheese.
  • Back for 15 to 20 minutes or until the cheese is melted and bubbly. Let set for 5 minutes before serving. Top with yogurt and cilantro.

Nutrition Information

Serving: 0.75cup | Calories: 311kcal | Carbohydrates: 35g | Protein: 26g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 1120mg | Potassium: 463mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1600IU | Vitamin C: 24mg | Calcium: 186mg | Iron: 3mg |
SmartPoints (Freestyle): 7
Keywords High Protein, Kid-Friendly

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Chef Nichole

Nichole has a culinary degree from Great Lakes Culinary Institute and has worked in the culinary industry for 10 years. She also has the knowledge to write recipes using the most nutritious, fresh, and balanced ingredients. Nichole enjoys creating healthy and tasty recipes anyone can prepare, no matter their cooking skill level.

More by Chef Nichole


  1. Wow. I don’t normally go for things like this, but the picture really drew me in. I used beef instead of turkey, left out anything spicy, used less black beans (but next time there will be more!) and all I can say is wow. This is dinner tonight and lunch for two days at work, I’m going to make a lot of people very jealous! Honestly blown away by this recipe, thank you so much!

    1. We’re so glad you love the recipe, Allie! Love that you adjusted to fit your personal preference!

  2. Quick and easy to make! I made a smaller version, but just as tasty and hit with the family!5 stars

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