Mexican Turkey and Rice Casserole
Mexican turkey and rice casserole made with ground turkey, rice, tomatoes, spices, and queso. A comforting, kid-friendly dinner that reheats well.
This Mexican turkey and rice casserole is the kind of comfort food that always gets eaten.
Ground turkey, rice, tomatoes, warm spices, and queso bake together into a creamy, savory casserole that’s simple, satisfying, and easy to reheat. It’s the kind of dinner that works just as well on a busy weeknight as it does when you need leftovers for tomorrow.
This recipe has been in my family for years, and sometimes the original version really is the best one.
How this recipe fits into your life
- Kid-approved comfort – The flavors are familiar and mild, which makes this a reliable win at the dinner table.
- Great for leftovers – It reheats beautifully, making it perfect for busy weeks.
- Easy to make ahead – You can assemble it in advance and bake when ready, or enjoy leftovers the next day.
How to make this casserole
This casserole is so easy to make, its great for kids to help with! For the full set of directions, make sure you scroll down to the recipe card below.
- Brown the ground turkey in a large skillet until no longer pink. Stir in the garlic and spices, then add the tomatoes and let everything simmer briefly.
- Cook the rice separately according to package directions.
- Once the rice is cooked, stir it into the turkey mixture along with half of the queso. Transfer everything to a greased 9×13 pan, spread evenly, and top with the remaining queso.
- Bake until bubbly and heated through.
How to serve
Serve with a dollop of sour cream and a handful of tortilla chips for scooping or sprinkling on top for extra crunch. A simple side salad or seasoned black beans make this a complete meal.
Storage information
Store leftovers in an airtight container in the refrigerator for 3–4 days. Reheat in the microwave or oven until warmed through.
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Mexican Turkey and Rice Casserole
Ingredients
Method
- Preheat oven to 350F.
- Heat a medium skillet over medium heat.
- Cook the ground turkey until no longer pink.
- Add the garlic and the spices and saute 1 minute.
- Add in the tomatoes and let simmer on low while you cook the rice.
- In a medium pan, combine 1 cup rice and 2 cups water and simmer 15 minutes, until done.
- Add the rice and half of the jar of queso to the turkey, stirring well.
- Pour the mixture into a 9×13 pan.
- Spread the remaining queso over the top of the casserole.
- Bake for 20 minutes, or until bubbly.
- Serve with sour cream and tortilla chips (you can either crunch the chips up on top or you can use the chips to scoop the casserole and eat it that way).
- Enjoy!
Nutrition
Nutrition information is provided as a general estimate and may vary based on ingredients, brands, and substitutions. For specific dietary needs, we recommend calculating nutrition using your preferred tool.
Notes
Reheat in the microwave until warmed through.
