Mexican Casserole with Leftover Turkey

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.

• Preparation Time: 15 mins
• Cooking Time: 35 mins
• Total Time: 50 mins
• Calories: 402 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 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.

Step 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.