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Mexican Casserole with Leftover Turkey
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Prep Time:
15 minutes
Cook Time:
35 minutes
Total Time:
50 minutes
Transform Thanksgiving leftovers into a zesty Mexican turkey casserole featuring beans, salsa, corn, rice, and a crispy cheese-topped tortilla chip layer.
Ingredients:
  • 1 tablespoon vegetable oil
  • 1 onion, chopped
  • 0.5 teaspoon ground cumin
  • 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:
  • In a large skillet over medium-high heat, cook onions with cumin, salt, and pepper until tender, about 5 minutes. Stir in black beans, shredded turkey, salsa, corn, water, and taco seasoning. Simmer covered for 5 minutes to blend flavors.
  • Preheat the oven to 350°F (175°C) for the perfect cooking temperature.
  • Combine 1 cup of salsa with the cooked rice and spread it evenly in an ungreased 10x15-inch baking pan. Pour the turkey mixture over the rice, then layer 1 cup of Cheddar cheese on top. Finish by adding a layer of tortilla chips and loosely covering it with aluminum foil before baking.
  • Bake in a preheated oven for 20 minutes. Remove foil, sprinkle with remaining 1 cup of Cheddar cheese, and bake for an additional 5 minutes until the cheese is melted.

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