One Skillet Turkey Tex Mex Casserole makes the perfect easy weeknight meal and a great way wake to use up any leftovers from Thanksgiving. Best of all this gluten free recipe comes together easily in just one pan.
When life gets busy, slow cooker and one pot recipes are my absolute lifesavers for getting dinner on the table. With the holidays upon us, we could all use a few quick and easy meals in our back pocket.
That’s why I love dishes like this Skillet Tex Mex Casserole. It’s everything you need for a meal all in one pan. And the best part? It’s so easy to customize with whatever protein or veggies you have on hand.
So if you’ve got leftover turkey after Thanksgiving, this is an awesome way to use some up instead of the typical turkey sandwich or soup.
This casserole is loaded with a bunch of good stuff like fire-roasted tomatoes, red and yellow peppers, corn, roasted sweet potatoes, yummy cheese and this Sorghum, Quinoa and Brown Rice blend from my friends over at Hodgson Mill.
I used the Southwest flavor and it comes packaged together with three super grains seasoned with spices, herbs, onions and peppers. These gluten free sides are a great way to sneak in some extra protein and fiber and they only take about 20 minutes to cook up.
Once the casserole has finished baking, sprinkle on some more shredded cheese and load it up with some fun toppings like tortilla chips, olives and some jalapeno slices if you want a kick of heat.
This was a hit with my family and even the hubs who is usually a quinoa skeptic, so I’d definitely call this a win.
Easy, flavorful and clean up is a cinch with just one pan to wash!
Disclosure: This is a sponsored post created in partnership with Hodgson Mill. All opinions are 100% my own.
More easy skillet meals:
And if you need some ideas for Thanksgiving: