Hey, friends!
Who’s ready for a tasty dinner idea? I’ve got a delicious recipe that you’ll want to try tonight.
Let me introduce you to my ground turkey taco casserole.
It’s packed with flavor, super easy to make, and a great way to switch up taco night.
Plus, it’s a one-dish wonder—less mess is always a win!
Let’s dive in and whip this up together!
Possible Ingredient Alternatives
Ground turkey can be replaced with ground chicken or lean ground beef for similar protein content and texture. For a vegetarian option, use crumbled firm tofu or plant-based meat alternatives, adjusting cooking time as needed. White rice can be substituted with brown rice or cauliflower rice for a lower-carb option. If using brown rice, increase cooking time and liquid slightly. Colby jack cheese can be swapped with a dairy-free cheese alternative for those avoiding dairy, or use a mixture of cheddar and Monterey Jack for a similar flavor profile. Adjust melting time as dairy-free cheeses may melt differently. These substitutions maintain the dish’s overall flavor while accommodating various dietary preferences and restrictions.
| Preparation Time | 15-20 minutes |
| Cooking Time | 50-60 minutes |
| Total Time | 65-80 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 2100-2400
- Protein: 130-150 g
- Fat: 130-150 g
- Carbohydrates: 150-170 g
Ingredients
For the casserole:
- 4 cloves garlic (minced)
- 2/3 cup rice (uncooked)
- 1 lb ground turkey (browned and crumbled)
- 2.25 cups chicken broth
- 3.5 cups Colby Jack cheese (shredded, divided for layering)
- 1 tsp ground cumin
- 3 tbsp chili powder (freshly ground preferred for more flavor)
- 1 yellow onion (diced into 1/2-inch pieces)
- 1 can green chilis
- 1 tsp salt
- 1 tbsp avocado oil (or any neutral oil like canola)
- 1 cup salsa (I use Pace chunky salsa)
- 1 red bell pepper (diced into 1/2-inch pieces)
- 1 can black beans (drained and rinsed)
For the garnish:
- 3 green onions (sliced, about 1/4-inch pieces)
- 1/2 cup sour cream (I like Daisy sour cream for this)
- 1 avocado (sliced just before serving)
- 1 cup salsa
Step 1: Prepare Ingredients and Preheat Oven
- 1 yellow onion
- 1 red bell pepper
- 4 cloves garlic
- 1 can black beans
- 1 can green chilis
- 2/3 cup rice
- 2.25 cups chicken broth
- 1 cup salsa
Preheat your oven to 375°F and spray a 9×13-inch casserole dish with cooking spray.
While the oven heats, dice the yellow onion into 1/2-inch pieces, dice the red bell pepper into 1/2-inch pieces, and mince the garlic.
Drain and rinse the black beans, and drain the green chilis.
Measure out the uncooked rice, chicken broth, and salsa.
Having everything prepped and ready before you start cooking makes the assembly much smoother and ensures nothing burns while you’re chopping.
Step 2: Brown the Turkey and Aromatics
- 1 tbsp avocado oil
- 1 yellow onion
- 1 lb ground turkey
- 4 cloves garlic
Heat 1 tbsp avocado oil in a large skillet over medium-high heat.
Add the diced onion and cook for 3-5 minutes until it starts to soften and become translucent.
Add the 1 lb ground turkey and cook, breaking it apart with a spoon, until no pink remains (about 5-7 minutes).
Once the turkey is fully cooked, add the minced garlic and cook for another 30 seconds until fragrant.
Don’t skip this browning step—it builds a flavorful foundation for the entire casserole.
Step 3: Layer and Mix the Casserole Base
- 1 red bell pepper
- 1 can black beans
- 1 can green chilis
- 2/3 cup rice
- 2.25 cups chicken broth
- 1 cup salsa
- 3 tbsp chili powder
- 1 tsp ground cumin
- 1 tsp salt
- cooked turkey and onion mixture from Step 2
Pour the diced red bell pepper, drained black beans, drained green chilis, uncooked rice, chicken broth, 1 cup salsa, chili powder, ground cumin, and salt into the prepared casserole dish.
Stir everything together to combine and distribute the rice evenly throughout.
Add the cooked turkey and onion mixture from Step 2 and stir again until well combined.
The rice will cook in the liquid as the casserole bakes, so make sure it’s fully submerged and the liquid is distributed evenly.
Step 4: Bake Covered and Add Cheese
- 2.5 cups Colby Jack cheese
- casserole mixture from Step 3
Sprinkle 2.5 cups of the shredded Colby Jack cheese over the top of the casserole mixture, reserving 1 cup for broiling.
Cover the dish tightly with aluminum foil to trap steam and help cook the rice through.
Bake in the preheated 375°F oven for 45 minutes.
The foil keeps the rice from drying out while it absorbs all the flavorful broth.
Step 5: Finish with Broil and Garnish
- 1 cup Colby Jack cheese
- 1 avocado
- 3 green onions
Remove the foil from the casserole and sprinkle the remaining 1 cup of Colby Jack cheese over the top.
Place the casserole under the broiler for 5-8 minutes, watching carefully, until the cheese is bubbly and golden brown.
While the cheese broils, slice the avocado and slice the green onions into 1/4-inch pieces.
I like to broil with the door cracked open slightly so I can see the cheese starting to brown without it cooking too fast.
Step 6: Serve with Toppings
- 1/2 cup sour cream
- sliced avocado from Step 5
- sliced green onions from Step 5
Remove the casserole from the oven and let it rest for 2-3 minutes before serving.
Scoop into bowls or onto plates and top with sliced avocado, fresh green onions, and a dollop of sour cream.
The cool, creamy toppings balance the warm, spiced casserole perfectly.
