Mexican Turkey and Rice Casserole
Mexican turkey and rice casserole is an easy meal that is pure comfort food!
Servings: 6 servings
Calories: 483kcal
Ingredients
- 1 lb ground turkey
- 1 clove garlic minced
- 2-3 teaspoons taco seasoning
- 1 cup uncooked rice
- 2 cups water
- 28 ounces canned petite diced tomatoes
- 15 ounces jarred queso
for serving
- sour cream
- tortilla chips
Instructions
- 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!
Notes
Leftovers can be stored in an air tight container in the fridge for up to 3 days.
Reheat in the microwave until warmed through.
Reheat in the microwave until warmed through.
Nutrition
Serving: 1g | Calories: 483kcal | Carbohydrates: 38g | Protein: 30g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 9g | Cholesterol: 116mg | Sodium: 1088mg | Fiber: 3g | Sugar: 7g
