Midnight Taco Melt Casserole
A creamy, cheesy taco-inspired casserole that comes together with just a few simple ingredients! It has seasoned ground turkey, creamy Greek yogurt, plenty of melted cheese, and a delicious taco flavor. It’s perfect when you’re craving something warm, comforting, and satisfying without the tortillas or extra heaviness.
Ingredients
- ¾ cup cooked lean ground turkey
- 1 tablespoon plain Greek yogurt
- 1 tablespoon FAGE yogurt
- ½ teaspoon Old El Paso taco seasoning
- 1 tablespoon grated light/non-fat cheddar cheese
- Additional light or non-fat cheddar cheese, for topping
Instructions
- Preheat the oven to 375°F.
- Prepare the turkey: If your ground turkey isn’t already cooked, cook it in a skillet over medium heat until completely cooked through. Drain any excess liquid or fat.
- Make the creamy taco mixture: Add ¾ cup cooked ground turkey to a bowl. Stir in the Greek yogurt, FAGE yogurt, and taco seasoning until everything is evenly combined.
- Add the cheese: Mix in 1 tablespoon of grated light/non-fat cheddar cheese. The yogurt makes the mixture creamy while the cheese adds extra savory flavor.
- Transfer to a baking dish: Spoon the mixture into a small oven-safe baking dish or mini casserole dish and spread it into an even layer.
- Top with cheese: Sprinkle additional grated cheese over the top. Use enough to create a light, even cheesy layer.
- Bake: Place the dish in the preheated oven and bake for about 15 minutes, or until the casserole is hot, bubbling, and the cheese has melted.
- Serve: Let it cool for a minute or two, then scoop it up with a spoon and enjoy!
Easy Add-Ins
You can customize this casserole with your favorite taco toppings or vegetables. Try adding diced tomatoes, green onions, jalapeños, bell peppers, black beans, or a little salsa before baking.
Serving Idea
For an extra taco-night feel, top it after baking with fresh tomatoes, green onions, cilantro, or a spoonful of salsa. You can also serve it with crunchy vegetables for dipping.
Tip: The original concept is meant to be creamy and scoopable rather than sliceable, so don’t worry if it looks soft when it first comes out of the oven—it should have a warm, melty taco-dip consistency. Mix ¾ cup cooked ground turkey with 1 tbsp Greek ypogurt, 1 tbsp Fage yogurt, ½ tsp Old El Paso taco seasoning, and 1 tbsp grated light non-fat cheddar. Spread into a mini dish, top with a little more cheese, and bake 15 minutes until bubbling. Scoop with a spoon. It eats like taco filling turned into a creamy casserole — no tortillas, no heaviness.
