This Ground Turkey Casserole has a southwest flair with black beans, corn, and spices. It’s a satisfying meal filled with lean protein and lots of veggies.
Your family will love all the flavor in this Southwest Ground Turkey Casserole with rice! Add a simple garden salad on the side for a complete meal that is guaranteed to get rave reviews. Be sure to check out our other Ground Turkey Recipes, too!
Ingredients for Ground Turkey Casserole
Lean Ground Turkey – 1 pound of ground turkey; ground beef can also be used.
Vegetables – Onion, diced tomatoes (canned), tomato sauce, black beans, corn, green chiles.
Spices – chili powder, paprika, cumin, salt and pepper.
White Rice – You need about 2 cups cooked rice, which is about 2/3 cup uncooked.
Pepper Jack Cheese – for a little heat.
Optional Toppings – Fresh minced parsley or cilantro, fresh diced tomatoes, sliced green onions, sour cream.
Step by Step Instructions
Cook the ground turkey. Heat olive oil in a large, oven safe skillet and cook the ground turkey with some diced onions, breaking it apart as you go.
Add spices. Stir in the minced garlic and the other seasonings and cook for 1-2 minutes to toast the spices.
Add remaining ingredients. Stir in diced tomatoes, tomato sauce, black beans, corn, and green chiles, then stir in the cooked rice. Stir in a cup of Pepper Jack cheese.
Pour into a casserole dish. Pour the ground turkey mixture into a greased casserole dish and spread evenly. Top with more pepper jack cheese and bake, uncovered, for about 20 minutes.
How to serve: Let the casserole cool for a few minutes, then garnish with things like sour cream, fresh tomatoes, sliced green onions, olives, or cilantro.
This casserole is a great way to use up leftover rice from another meal.
If you want to make it spicier, add canned diced jalapenos instead of the chiles, and a pinch of cayenne pepper.
Try serving with large flour tortillas to make burritos, or with chips for a hearty dip.
Storage: Cool completely and store leftover casserole in an airtight container in the fridge for up to 3-4 days.
Freezing: Store cooled casserole in a freezer safe bag or container for up to 6 months.
Reheating: Scoop a portion into a bowl and reheat until warmed through.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.