Tex Mex Turkey Casserole

Printer-friendly versionPrinter-friendly version

(serves 6)

1 Tbsp vegetable oil

1 onion, chopped

1 Tbsp minced garlic

½ sweet pepper, small dice

1 large tomato chopped

1 tsp ground coriander

1 tsp ground cumin

1 tsp paprika

1 tsp chili powder

3 cups chopped cooked turkey

2-3 cups cooked brown rice

2 Tbsp canned chopped green chilies

2 cups canned diced tomatoes

1 can black beans, drained and rinsed

1 cup corn kernels

Chopped cilantro to taste

Juice of ½ lime

Salt and pepper to taste

1 cup grated cheddar or Monterey Jack

Tomato slices

Yogurt or sour cream for garnish

 

Medium casserole dish, or 3 pie pans

 

 

Preheat oven to 350 degrees.

Heat oil in a large skillet.

Add onions and cook over medium heat until softened.

Add garlic, sweet pepper and fresh chopped tomato. Continue stirring and cooking for a few minutes until tomatoes soften a little.

Add all the dried spices and mix well.

Add turkey, rice, green chiles, canned tomatoes, black beans and corn.

Mix well and heat through.

Add cilantro, lime juice, salt and pepper to taste.

Spoon the mixture into the casserole dish or pie pans.

Sprinkle with ½ the grated cheese.

Arrange tomato slices and sprinkle remaining cheese.

Bake 20 minutes.

Serve with yogurt or sour cream.