Go Back Email Link
–+ servings
a plate of southwestern turkey casserole

Southwestern Turkey and Rice Casserole

Course: Main Course
Cuisine: TexMex
Keyword: Casserole, Rice, Turkey
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 12 servings
Author: Lena B.
Cost: $20
An easy weeknight dinner recipe filled with lean protein, rice, vegetables, bold spices, and herbs.
Print Recipe

Ingredients

  • 1 tablespoon olive oil or butter, salted or unsalted
  • 1 pound lean ground turkey
  • 1 onion diced
  • 2-3 garlic cloves minced
  • 2 bell peppers diced
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • ½ teaspoon ground black pepper
  • 2 cups cooked brown rice
  • 3-ounce can of diced green chiles
  • 14-ounce can of diced tomatoes
  • 1 cup salsa your favorite kind
  • 1 cup canned reduced-sodium black beans drained and rinsed
  • 1 cup corn steamed or from a can
  • ¼ cup minced cilantro
  • ½ cup grated Monterey Jack cheese
  • 1 cup grated pepper jack cheese

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Lightly coat your baking dish with cooking spray or spread butter across the bottom and sides.
  • Heat olive oil in a large nonstick skillet over medium-high heat. Add onions and cook until they start to brown. Add ground turkey and cook, stirring and breaking up the turkey until the turkey is just cooked through.
  • Add the garlic, cumin, chili powder, paprika, salt and pepper, and cook for 1-2 more minutes.
  • Remove from the heat and stir in the rice, diced green chiles, diced tomatoes, salsa, black beans, corn, and cilantro. Stir to combine. Make sure to taste and add any more seasoning, if needed.
  • Transfer the mixture to the prepared baking dish. Sprinkle the top with cheese. Cook until heated through, 20-30 minutes. Serve with a side salad, salsa, or steamed vegetables.

Notes

  • If using salted butter, remember to adjust the amount of salt (and seasonings containing salt) used at later stages of cooking
  • Substitute all of the seasonings listed above for low-sodium taco seasoning in the packet. It works wonders in a pinch.
  • Feel free to use the fresh versions of any of the canned ingredients added to this recipe.
    • Dice 14 ounces of fresh tomatoes.
    • Beans should be soaked overnight and cooked before adding them to the casserole.
    • Corn can be par-boiled, grilled, or steamed before adding it to the casserole.
    • You can even make your own salsa and use that instead as well.
  • The brown rice can be substituted for white rice, of course.