Gluten-Free Turkey Taco Casserole
This gluten-free turkey taco casserole is a must-try. This special dish is perfect to serve when you got kids to feed at home.
Equipment
9x13 inch (33x23cm) casserole dish
Large non-stick skillet (12-inch / 30cm)
Mixing bowl (medium)
Silicone spatula
Instant-read thermometer
Aluminium foil
Ingredients
Turkey Casserole Ingredients
1 pound ground turkey - 450g, also called minced turkey
1 teaspoon canola oil- 1 can tomato sauce - 14 oz / 398ml, passata in Australia and UK
5 ounces tomato paste - 140g
½ cup water - 120ml, adjust as needed for desired sauce consistency
14 ounces corn - canned ; 400g, drained- 19 ounces kidney beans - canned ; 540g, rinsed and drained
2 teaspoons taco seasoning
1 teaspoon chili powder
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 cup cheddar cheese - 115g, shredded
Bisquick Biscuits Ingredients
- 1 cup gluten-free Bisquick mix - 120g
2 tablespoons margarine - 28g
⅓ cup milk - 80ml
2 medium eggs - beaten with a fork
Instructions
Turkey Filling
- Heat the canola oil in a large non-stick skillet over medium-high heat. Add the ground turkey and cook, breaking it apart with a spatula, until browned and cooked through (internal temperature of 165°F / 74°C), about 6–8 minutes.1 teaspoon canola oil, 1 pound ground turkey
- Stir in the taco seasoning, chili powder, garlic powder, salt, and pepper. Add the tomato sauce, tomato paste, ½ cup (120ml) water, drained corn, and rinsed kidney beans. Stir to combine and bring to a gentle simmer. Reduce heat to low and keep warm while you prepare the biscuit batter.2 teaspoons taco seasoning, 1 teaspoon chili powder, 1 teaspoon garlic powder, 1/4 teaspoon salt, 1/4 teaspoon ground black pepper, 1 can tomato sauce, 5 ounces tomato paste, 1/2 cup water, 14 ounces corn, 19 ounces kidney beans
Biscuit Base and Assembly
- Preheat the oven to 350°F / 175°C (180°C fan-forced). Grease a 9x13 inch (33x23cm) casserole dish.
- In a medium mixing bowl, rub the margarine into the gluten-free Bisquick mix with your fingertips until the mixture resembles coarse crumbs. Add the milk and beaten eggs, then stir with a spoon until just combined — do not overmix. Spoon the batter evenly across the bottom of the prepared casserole dish, spreading gently with a silicone spatula.2 tablespoons margarine, 1 cup gluten-free Bisquick mix, 1/3 cup milk, 2 medium eggs
- Spoon the turkey filling evenly over the biscuit batter, spreading gently to the edges. Bake at 350°F / 175°C (180°C fan-forced) for 25 minutes. Insert a toothpick into the biscuit layer (not the filling) — it should come out clean.
- Remove the casserole from the oven and sprinkle the shredded cheddar evenly over the top. Return to the oven at 350°F / 175°C for 10 minutes until the cheese is melted and bubbling. Let the casserole rest for 5 minutes before slicing — this helps the biscuit base set and makes clean portions easier to serve.1 cup cheddar cheese
- Serve hot, topped with sour cream and salsa if desired.
Notes
Storage: Cover tightly and refrigerate for up to 4 days. The biscuit layer softens as it absorbs the filling — most people prefer it this way.
Freezing: Portion cooled casserole into airtight containers and freeze for up to 2 months. Thaw overnight in the fridge before reheating — going straight from frozen to microwave makes the biscuit layer rubbery.
Reheating: Microwave individual portions for 2–3 minutes, or cover the whole dish with foil and warm at 325°F / 160°C for about 20 minutes.
Make-Ahead: Brown and season the turkey filling up to 2 days ahead and refrigerate. Mix the biscuit batter fresh just before assembly — gluten-free leavening loses its lift quickly once wet.
Pro Tip: Check the biscuit layer with a toothpick at the 25-minute mark. Insert it into the biscuit base, not the meat — the base must be fully cooked before you add the cheese.
Sodium Note: This casserole contains approximately 950mg sodium per serving (about 41% of recommended daily intake), largely from the canned beans, tomato sauce, and taco seasoning. To reduce sodium, use no-salt-added canned beans and tomato sauce, and season with individual spices instead of a taco seasoning packet.
Nutrition
Serving: 1servingCalories: 487kcalCarbohydrates: 47gProtein: 35gFat: 19gSaturated Fat: 7gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gTrans Fat: 0.02gCholesterol: 117mgSodium: 1655mgPotassium: 1213mgFiber: 8gSugar: 12gVitamin A: 1430IUVitamin C: 15mgCalcium: 252mgIron: 5mg
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