Go Back Email Link
–+ servings
Print Recipe
4.82 from 33 votes

Ground Turkey Taco Casserole

This Ground Turkey Taco Casserole is packed with Southwest flavors, lean protein, and veggies. Ready in 30 minutes with rice, beans, corn, and melted pepper jack — perfect for busy weeknights!
Prep Time10 minutes
Cook Time30 minutes
Total Time40 minutes
Course: Dinner
Cuisine: American
Servings: 6 servings
Author: Kristin Maxwell

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

Calories: 456kcal | Carbohydrates: 46g | Protein: 36g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1196mg | Potassium: 966mg | Fiber: 8g | Sugar: 6g | Vitamin A: 836IU | Vitamin C: 20mg | Calcium: 359mg | Iron: 4mg

QR code

Scan this QR code with your phone's camera to view this recipe on your mobile device.

qr code