I’m not one of those who enjoys following the Monday meatloaf, Taco Tuesday kind of menu, but we do have Mexican frequently. When I weary of tacos, I like to make a dish of something Mexican.
I recently came across this Southerwestern Casserole that was so scrumptious! It could be served as a casserole, or even a dip, served with scooping chips. This came together quickly, and it made a LOT. As a matter of fact, I put half in the freezer before baking. The other half serve the two of us for supper and a couple lunches! If you like Mexican flavors, you will love this casserole filled with ground turkey, veggies, and beans.
If someone in your family has an aversion to chunks of tomatoes, you could simple use a can of crushed tomatoes. They’re pureed so finely that you’ll get the flavor without the texture.
Southwestern Casserole
- 2.5 tsp olive oil
- 1 lb ground turkey
- 1 large onion, diced
- 3 garlic cloves (freshly minced for best flavor)
- 2.5 tsp cumin
- 1.5 tsp chili powder
- 1.5 tsp paprika
- 1 tsp salt
- 1/2 tsp pepper
- 2 cups brown rice ( cooked and slightly cooled)
- 4 oz green chiles
- 14 oz diced tomatoes (drained well)
- 2 cups salsa (I probably only needed about 1 cup)
- 1.5 cups black beans
- 1 cup corn
- 1/2 cup cilantro (I left this out)
- 1/2 red bell pepper (finely diced)
- 1/4 cup sour cream
Topping::
- 3/4 cup monterey jack cheese
Instructions
- Preheat your oven to 350°F and lightly grease a 9×13 inch baking dish with olive oil or cooking spray.
- While the oven heats, prepare all your ingredients: finely dice the onion into 1/4-inch pieces, mince the garlic and dice the red bell pepper. Drain the diced tomatoes well in a fine mesh strainer, pressing gently to remove excess liquid—this prevents the casserole from becoming watery. If your brown rice isn’t already cooked, prepare it now and let it cool slightly so it doesn’t wilt other ingredients when combined.
- Heat 2.5 teaspoons of olive oil in a large skillet over medium-high heat. Once shimmering, add the ground turkey and diced onion, breaking the turkey into small crumbles as it cooks. Sauté for 5-7 minutes until the turkey is no longer pink and the onions are softened and beginning to brown slightly.
- Add the minced garlic, cumin, chili powder, paprika, salt, and pepper to the turkey mixture. Stir constantly for about 1 minute, allowing the spices to toast slightly and release their essential oils. This blooming technique intensifies the flavor of the spices significantly more than adding them later. The mixture should become fragrant and slightly deeper in color. This is a crucial step for building layers of Southwestern flavor throughout the casserole.
- Remove the skillet from heat and stir in the cooked brown rice, green chiles, drained diced tomatoes, salsa, black beans, corn, cilantro, and diced red bell pepper. Mix thoroughly until all ingredients are evenly distributed throughout. The mixture should look moist from the salsa but not soupy. I found that I didn’t need all the salsa. I used 1 Cup.
- Transfer the turkey and rice mixture into the prepared baking dish, spreading it into an even layer. Dollop the sour cream across the surface in small spoonfuls and gently fold it in with a spatula—this adds creaminess without making the casserole heavy. Top the entire casserole with the freshly shredded monterey jack cheese, distributing it evenly. Freshly shredded cheese melts more smoothly and evenly than pre-shredded varieties, which contain anti-caking agents that can affect texture.
- Place the casserole in the preheated 350°F oven and bake for 20 minutes until the cheese is melted and slightly golden on top, and the casserole is heated through.
I’m so glad to know I have another dish of this casserole waiting in my freezer! It will be a comforting, easy meal the next time we’re hungry for Mexican! This would also make a great meal to serve to guests. Add tortilla chips and a fruit salad like this Banana Pinapple Salad and dinner is served.
