Turkey Tex Mex Casserole is a great way to use up any leftovers from Thanksgiving. This tasty recipe comes together easily in just one pan.
Yields 4 servings
8 minPrep Time
38 minCook Time
46 minTotal Time
Save RecipeIngredients
1 tablespoon olive oil
1 small red onion, diced
2 bell peppers (I used 1 red and 1 yellow) diced
1 cup corn kernels, fresh or frozen and defrosted
1/2 teaspoon cumin
1 1/2 teaspoons chili powder
salt and pepper to taste
1 1/3 cups cooked turkey (or chicken), cubed or shredded
1/2 cup roasted sweet potatoes, cubed (optional)
1 (14.5 ounce) can fire-roasted diced tomatoes
*1 (5 ounce) package of Sorghum, Quinoa and Brown Rice Sides (Southwest) from Hodgson Mill
1 1/2 cups water
2 cups shredded Cheddar cheese
1/2 shredded Monterey Jack cheese (optional)
Additional toppings:
fresh cilantro, green onions, tortilla chips, sliced black olives and jalapenos
Instructions
- Preheat oven to 400 F.
- In a large cast-iron (or oven-safe) skillet over medium heat, heat oil and saute onions and cook for about 2 minutes, until fragrant and softened. Add bell peppers and corn and cook for another 2 minutes. Add the cumin, chili powder, salt and pepper, turkey, sweet potatoes and entire can of tomatoes. Pour in the *Sorghum, Quinoa and Brown Rice Sides package. Slowly stir in 1 1/2 cups of water and bring to a boil. Mix in one cup of cheddar cheese then sprinkle on the remaining one cup on top.
- Place the skillet in the preheated oven and cook for about *30-35 minutes until the quinoa/rice is cooked. Sprinkle on remaining Monterey cheese and serve warm with diced green onions, cilantro, tortilla chips, jalapeno slices and black olives if desired.
Notes
*You can use precooked quinoa/rice made on the stovetop if preferred. Just leave out the water from the skillet and reduce the cooking time in the oven to 20 minutes instead.
Calories
Fat
Carbs
Protein
