Go Back

Ground Turkey Taco Rice Casserole - A Cozy, Flavor-Packed Weeknight Favorite

Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground turkey (93% lean is ideal for moisture)
  • 1 tablespoon olive oil (if using very lean turkey)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice (uncooked; jasmine or basmati also work)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup corn kernels (frozen, canned, or fresh)
  • 1 (14.5-ounce) can diced tomatoes with juices
  • 1 cup salsa (mild, medium, or hot)
  • 2 cups low-sodium chicken broth
  • 2 tablespoons taco seasoning (store-bought or homemade)
  • 1 teaspoon ground cumin (optional, for extra warmth)
  • 1/2 teaspoon chili powder (optional, for more heat)
  • Salt and black pepper to taste
  • 1 1/2 to 2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • Fresh toppings: chopped cilantro, sliced green onions, diced avocado, lime wedges, sour cream, or pickled jalapeños

Method
 

  1. Preheat your oven: Set to 375°F (190°C). Lightly grease a 9x13-inch casserole dish.
  2. Cook the turkey: Heat a large skillet over medium heat. Add olive oil if your turkey is very lean. Add ground turkey and cook, breaking it up, until no longer pink, about 5–6 minutes. Season lightly with salt and pepper.
  3. Sauté aromatics: Add diced onion and bell pepper to the turkey. Cook 3–4 minutes until softened. Stir in garlic and cook 30 seconds until fragrant.
  4. Season it up: Sprinkle in taco seasoning, cumin, and chili powder. Toss to coat the turkey and veggies so the spices bloom.
  5. Combine in the casserole dish: Add the uncooked rice, black beans, corn, diced tomatoes with juices, salsa, and chicken broth to the baking dish. Stir to distribute the rice evenly.
  6. Mix in the turkey: Transfer the seasoned turkey mixture to the dish and stir again. Taste the liquid and adjust salt and pepper if needed. It should be well-seasoned.
  7. Bake covered: Cover the dish tightly with foil. Bake 30 minutes, then carefully remove and stir. This helps the rice cook evenly.
  8. Finish baking: Re-cover and bake 10–15 more minutes, until the rice is tender and most liquid is absorbed. If the rice still feels firm, add 1/4 cup broth and bake 5–10 minutes longer.
  9. Add cheese: Uncover, sprinkle cheese evenly over the top, and bake 5–7 minutes, until melted and bubbly. For a golden top, broil 1–2 minutes, watching closely.
  10. Rest and serve: Let the casserole rest 5–10 minutes. Top with cilantro, green onions, and your favorite garnishes. Serve with lime wedges.