This post may contain affiliate links. Please read our disclosure policy.
This Ground Turkey Taco Casserole brings all the flavors of taco night into one easy, family-friendly dish. With seasoned turkey, black beans, corn, and melted pepper jack cheese over rice, it’s a complete weeknight dinner that’s ready in just 30 minutes.
Try this next: Serve it with homemade flour tortillas, pair it with our Spinach Salad, or check out more Ground Turkey Recipes for easy weeknight inspiration.
5 Keys To A Great Ground Turkey Taco Casserole
- Season the turkey properly — Ground turkey needs more seasoning than beef. Don’t skip browning it well and blooming the spices in the pan for maximum flavor.
- Use the right fat percentage — Choose 93/7 ground turkey (not 99% lean) to prevent dryness. The small amount of fat keeps it juicy.
- Cook your rice first — This recipe needs about 2 cups of cooked rice. Start that before prepping other ingredients, or use leftover rice to save time.
- Choose an oven-safe skillet or the right casserole dish — A 2-quart casserole dish or 10-12 inch oven-safe skillet works perfectly. Going too large will dry out the casserole.
- Don’t skip the cheese layers — Mixing cheese into the filling AND topping with more creates pockets of melty goodness throughout.
RECIPE WALK-THROUGH
How To Make Ground Turkey Taco Casserole
See the recipe card below for full, detailed instructions
Step 1: Cook the turkey and onions (8-10 minutes)
Heat olive oil in your skillet over medium heat. Add the ground turkey and diced onions, breaking the meat into small crumbles as it cooks. You want nice browning here — it adds flavor and prevents that “boiled meat” texture. Cook until no pink remains and you see golden-brown bits on the bottom of the pan.
Step 2: Build the flavor base (2 minutes)
Push the turkey to one side and add minced garlic to the cleared spot. Let it sizzle for 30 seconds until fragrant, then stir in the chili powder, paprika, cumin, salt, and pepper. This “blooming” technique wakes up the spices and prevents a raw spice taste. Stir everything together and cook for another minute.
- Pro Tip: If the pan looks dry after adding spices, add a splash of water or broth to prevent burning and help the spices coat the meat evenly.
Step 3: Add the mix-ins (2-3 minutes)
Stir in the diced tomatoes (with juice), tomato sauce, drained black beans, corn, and green chiles. The tomato juice and sauce create a saucy base that keeps everything moist during baking. Add your cooked rice and fold gently to combine — overmixing can make the rice mushy.
Step 4: Add the first cheese layer
Remove from heat and stir in 1 cup of freshly shredded pepper jack cheese. It’ll start melting into the mixture, creating creamy pockets throughout the casserole.
- Quick Note: At this point, taste and adjust seasoning. Need more heat? Add a pinch of cayenne. Want more tang? A squeeze of lime juice works wonders.
Step 5: Transfer (if needed) and top
If using an oven-safe skillet, simply smooth the top and sprinkle with remaining cheese. Otherwise, spray a 2-quart casserole dish with cooking spray, transfer the mixture, and spread evenly. Top with the remaining cup of cheese.
Step 6: Bake uncovered (20 minutes at 350°F)
Bake until the cheese is melted and bubbly around the edges. You’ll know it’s done when you see the sauce bubbling up through the cheese layer and everything looks hot throughout.
Step 7: Rest and serve (5 minutes)
Let it cool for 5 minutes before serving — this helps it set up and prevents molten cheese burns. Top with your favorite garnishes: sour cream, fresh tomatoes, sliced green onions, cilantro, or sliced avocado.
Variations
- Make it spicier: Swap mild green chiles for diced jalapeños, use pepper jack with habaneros, or add a pinch of cayenne to the spice mix.
- Lower-carb option: Replace half the rice with cauliflower rice (drain it well first to prevent sogginess).
- Different proteins: Ground chicken or lean ground beef work great. For vegetarian, use two cans of beans and skip the meat.
- Cheese swaps: Mexican cheese blend, sharp cheddar, or Monterey Jack all work well if you don’t want the pepper jack heat.
- Veggie additions: Bell peppers, zucchini, or spinach can be added — just sauté them with the onions first.
Serving Suggestions
- Tortilla Chips: For scooping or adding crunch.
- Mexican Street Corn Salad: Creamy and tangy side with bold flavor.
- Simple Green Salad: Light and refreshing with lime or cilantro dressing.
Storage Tips
Storage, Freezing, Make Ahead
- Storage: Cool completely and refrigerate in an airtight container for up to 4 days.
- Freezing: Portion into freezer-safe containers and freeze for up to 3 months. For best results, slightly undercook the casserole if you plan to freeze it.
- Reheating: Microwave individual portions for 1-2 minutes until heated through, adding a splash of water if it looks dry. For larger portions, cover with foil and reheat at 350°F for 15-20 minutes.
- Make Ahead: Assemble the casserole up to 24 hours ahead, cover tightly, and refrigerate. Add 5-10 minutes to the baking time if baking from cold.
Frequently Asked Questions
How do I keep ground turkey from being bland?
Don’t skimp on seasoning and make sure to brown it well. The browning creates flavor, and blooming your spices in the pan (not just dumping them in) makes a huge difference. Using 93/7 turkey instead of 99% lean also helps with flavor and moisture.
Can I use brown rice or quinoa instead?
Absolutely! Both work great. You’ll need about 2 cups cooked of whatever grain you choose. Quinoa adds extra protein, while brown rice gives a nuttier flavor.
Why is my casserole watery?
This usually happens from not draining the beans and corn well, or from using frozen vegetables without thawing and draining first. Also, make sure your rice isn’t overcooked and mushy going in.
Can I make this in a slow cooker?
Yes! Brown the turkey and onions first, then add everything except the cheese to your slow cooker. Cook on low for 3-4 hours, then add cheese in the last 30 minutes.
What size pan should I use?
A 2-quart (8×8 or 11×7) casserole dish or a 10-12 inch oven-safe skillet works perfectly. Going bigger will make it dry out; smaller might overflow.
More Ground Turkey Recipes
- Ground Turkey and Rice Soup with Kale
- Easy Cheesy Ground Turkey Enchiladas
- Easy Ground Turkey Tacos
- Healthy Teriyaki Turkey Rice Bowl
- Cheesy Turkey Taco Pasta
Ground Turkey Taco Casserole
Ingredients
- 1 pound Lean ground turkey
- ½ cup Diced onion
- 2 Garlic cloves minced
- 1 teaspoon Chili powder
- ½ teaspoon Paprika
- ½ teaspoon Cumin
- ½ teaspoon Salt
- ½ teaspoon Black pepper
- 15 ounce Can petite diced tomatoes
- 8 ounce Can tomato sauce
- 15 ounce Can black beans drained and rinsed
- 15 ounce Can corn drained
- 4 ounce Can green chiles
- 2 cups Cooked white rice
- 2 cups Grated pepper jack cheese divided
- Optional for serving: Fresh minced parsley or cilantro, fresh diced tomatoes, sliced green onions
Instructions
- Preheat the oven to 350 degrees F. Use a large, oven-safe skillet, or spray a 2-quart casserole dish with nonstick cooking spray and set aside.
- Heat olive oil in a large skillet over medium heat. Add the ground turkey and diced onions and cook, breaking apart with a spatula, until no longer pink.
- Stir in garlic and seasonings and cook for a minute. Stir in tomatoes, tomato sauce, black beans, corn and green chiles. Add rice and stir to combine.
- Stir in a packed cup of pepper jack cheese. If using an oven-safe skillet, sprinkle the remaining cheese on top. Otherwise, transfer the mixture to the prepared casserole dish then sprinkle with the rest of the cheese.
- Bake uncovered at 350 degrees F for 20 minutes. Let cool for 5 minutes. Garnish with fresh diced tomatoes, sliced green onions and minced parsley. Serve immediately.
Notes
- Ground turkey tip: Use 93/7 lean, not 99% fat-free
- Rice: Need 2 cups cooked (about 2/3 cup dry)
- Make it spicier: Add jalapeños and cayenne
- Pan size: 2-quart casserole dish or 10-12″ oven-safe skillet
- Don’t skip browning the turkey for best flavor
- Drain beans and corn well to prevent watery casserole
- Can assemble 24 hours ahead and refrigerate
- Freezes well for up to 3 months
- Undercook slightly if planning to freeze
- Let rest 5 minutes before serving to set up
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
Good, filling and quick. It’s a great weekday dish and leftovers for lunch.
Thank you Veronica!
Great recipe! Left off the cheese, but it was still very good!
Thank you Karen!
Can I double this? Would a 9X13 pan would for this?
Hi Heather, I think you could make it work in a 9×13 pan. As long as it all fits in the pan it should be fine. It make need to bake for a little longer to ensure it’s all heated through.
This was delicious and even my SW Flavor-hating teenage son came back for seconds! I did omit the green chilies and added my own jalapenos to my serving. Along with some salsa and sour cream.
I also substituted the white rice for brown, canned black beans for homemade and canned corn for 1C of frozen.
This was great and I will definitely be making it again and again! 😀
Nice! Awesome feedback Liz! Thanks for stopping by.
Originally found this recipe on your instagram page. It’s a fantastic recipe, easy and quick and the whole family loves it!
Nice! Thanks for stopping by Pat.
Can you substitute diced can potatoes for the rice?
Well, that would be a completely different recipe. I haven’t used canned potatoes, but I imagine it could be done. It would just be a very different outcome.
Finally, I found a ground turkey recipe that my family actually enjoyed. They even warmed up leftovers and ate with tortilla chips. This recipe bursts with flavor, which helps to add some pizazz to the otherwise bland taste of lean ground turkey. I’ll definitely make this recipe again!
That’s awesome CeCe! Love the feedback, thanks for stopping by.
The step of transferring from skillet to casserole dish is missing..
You are correct. You can actually use either an oven-safe skillet or transfer to a casserole dish. I’ve edited the recipe to make that more clear.
Can you make this with Cauliflower rice instead of white rice?
Sure, if that’s your preference.
Loved the recipe! Do you know what the serving size is?
The recipe makes 6 servings.