The day after Thanksgiving, I prepared this Mexican turkey casserole for my family. They devoured it. Lol. If you enjoy Mexican food, it’s a fantastic change of pace from reheating leftovers.
| Prep Time: | 15 mins |
| Cook Time: | 35 mins |
| Total Time: | 50 mins |
| Servings: | 10 |
| Yield: | 1 9×13-inch casserole |
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
Instructions
- 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.
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix remaining 1 cup salsa with cooked rice and spread evenly into the bottom of an ungreased 10×15-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.
- 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.
Nutrition Facts
| Calories | 402 kcal |
| Carbohydrate | 42 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 8 g |
| Protein | 27 g |
| Saturated Fat | 7 g |
| Sodium | 1307 mg |
| Sugars | 5 g |
| Fat | 15 g |
| Unsaturated Fat | 0 g |
Reviews
I really like the flavor of the recipe. I didn’t have black beans available, but I like the fact that for the most part I think it works with most beans. It’s a really good way to use up turkey meat after having so much turkey during the Thanksgiving holiday.
This casserole is very good. We did not add the corn because the kids do not like it. Decreased the black beans to 1 can and there were plenty. Reminded us a lot of Chipotle.
Loved this. I was looking for something different to use leftover turkey. I’m not a particular fan of Mexican food, but this was delicious. Not too spicy, not to gooey. Made recipe as written. My husband raved. Will definitely make again
Having this tonight. I used homemade Tomatillo Salsa Verde and frozen corn instead of canned. Mine turned out a little on the dry side. I used a bit more salsa than called for as I was using leftovers. I think it needs something a little creamy. Flavours were really good. I’ll tweak the leftovers.
We loved this! I added a small can of chilies as I saw that suggestion in another review and only used one can of black beans. I used Tri-Color Tortilla strips instead of tortilla chips. It looked so pretty. I served it with sour cream, avocado, and lime. The squeeze of lime really makes a difference.
Easy and yummy!
Everyone LOVED this. We even made a vegetarian version for my daughter. YUM.YUM.YUM. We added a can of Green Chilis for some kick. This is a definite ‘make again’ for our family.
Made as written minus the corn I didn’t have any and I needed to prep and assemble in early afternoon for an evening supper. I used medium salsa which I highly recommend. It gives enough heat to keep the casserole from being bland. I also used more turkey to finish the leftovers and I don’t think it negatively impacted the dish. I liked a glob of sour cream with my serving and I think it sliced and served neatly because I assembled it early. You could also kick in some sliced black olives! As written, with the extra cup or so of turkey, it easily served 4-6
This came together pretty easy and was a good way to use leftover turkey. The one thing I didn’t care for is that it was loose, There was nothing to hold it into shape once cut into squares. It doesn’t dish out well but the taste was fine.