Mexican Casserole with Leftover Turkey recipe

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Ingredients

1 tablespoon vegetable oil
1 onion, chopped
½ teaspoon ground cumin
salt and ground black pepper to taste
2 (15 ounce) cans black beans, drained and rinsed
3 cups shredded cooked turkey
2 cups salsa, divided
1 (15 ounce) can sweet corn, drained
1 cup water
1 (1.25 ounce) package taco seasoning mix
2 cups cooked rice
2 cups shredded Mexican cheese blend, divided
3 cups crushed tortilla chips

Nutrition Info

402 calories
carbohydrate: 41.9 g
cholesterol: 57.8 mg
fat: 14.5 g
fiber: 8.1 g
protein: 26.6 g
saturatedFat: 7.2 g
servingSize: -
sodium: 1306.6 mg
sugar: 4.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Heat oil in a large skillet over medium-high heat. Add onion, cumin, salt, and pepper. Saute until onion is tender, about 5 minutes. Add black beans, shredded turkey, 1 cup salsa, corn, water, and taco seasoning. Mix well. Cover and simmer until flavors meld, about 5 minutes.

  2. Preheat the oven to 350 degrees F (175 degrees C).

  3. Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10x15-inch baking pan. Pour turkey mixture over rice. Layer 1 cup Cheddar cheese over turkey mixture. Top with tortilla chips. Cover loosely with aluminum foil.

  4. Bake in the preheated oven for 20 minutes. Remove foil and top with remaining 1 cup Cheddar cheese. Continue baking until cheese is melted, about 5 minutes more.

Recipe Yield

1 9x13-inch casserole

Recipe Note

I made this Mexican turkey casserole for my family the day after Thanksgiving. They gobbled it up. Lol. It's a great change of pace from reheating leftovers, for those who love Mexican food.

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