Mexican Ground Turkey Casserole
Dive into the bold, zesty flavors of this Mexican Ground Turkey Casserole, a vibrant, family-friendly dish that's as hearty as it is wholesome. Packed with protein-rich ground turkey, black beans, and tender cooked rice, this casserole is layered with bursts of flavor from diced tomatoes with green chiles, smoky chili powder, and cumin. A generous topping of melted Mexican blend cheese seals the deal, creating an irresistible golden crust. Quick to prepare in just 15 minutes and ready in under an hour, this one-pan wonder is perfect for busy weeknights. Serve it straight from the oven with a sprinkle of fresh cilantro for a satisfying, crowd-pleasing meal with a delicious Tex-Mex flair.
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Recipe Information
Ingredients
- 1 pound ground turkey
- 1 tablespoon olive oil
- 1 medium yellow onion, diced
- 3 garlic cloves, minced
- 1 medium red bell pepper, diced
- 1 15-ounce can black beans (drained and rinsed)
- 1 15-ounce can canned corn (drained)
- 1 10-ounce can diced tomatoes with green chiles
- 1 cup salsa
- 2 cups white or brown rice, cooked
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish and set aside.
Heat the olive oil in a large skillet over medium heat. Add the diced onion and cook for 2-3 minutes until softened.
Add the minced garlic and diced red bell pepper to the skillet. Cook for another 2-3 minutes until fragrant.
Push the vegetables to one side of the skillet and add the ground turkey. Cook the turkey, breaking it apart with a spatula, until no longer pink, about 5-7 minutes.
Stir in the black beans, canned corn, diced tomatoes with green chiles, salsa, chili powder, cumin, paprika, salt, and black pepper. Simmer for 3-4 minutes to allow the flavors to meld.
Mix in the cooked rice, ensuring all ingredients are evenly combined.
Pour the turkey and rice mixture into the prepared baking dish and spread it out evenly.
Sprinkle the shredded Mexican blend cheese evenly over the top of the casserole.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and slightly golden brown.
Remove the casserole from the oven and let it cool for 5 minutes. If desired, garnish with fresh cilantro before serving.
Nutrition Facts
Calories |
503 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 19.5 g | 25% | |
| Saturated Fat | 8.9 g | 44% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 87 mg | 29% | |
| Sodium | 1251 mg | 54% | |
| Total Carbohydrate | 51.9 g | 19% | |
| Dietary Fiber | 8.0 g | 29% | |
| Total Sugars | 8.4 g | ||
| Protein | 31.1 g | 62% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 333 mg | 26% | |
| Iron | 3.6 mg | 20% | |
| Potassium | 617 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
