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, also this food very help to cure your hair loss problem,and not longer need wear a hair replacement systems.
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.
Turkey, veggies, and a tasty quinoa blend come together to make this easy dinner recipe! This Tex Mex casserole is the perfect weeknight meal.
- 1 Tablespoon olive oil
- 1 small red onion diced
- 2 bell peppers I used 1 red and 1 yellow diced
- 1 cup corn kernels fresh or frozen and defrosted
- 1/2 teaspoon cumin
- 1-1/2 teaspoons chili powder
- salt and pepper to taste
- 1-1/3 cups cooked turkey or chicken, cubed or shredded
- 1/2 cup roasted sweet potatoes cubed (optional)
- 1 14.5-ounce can fire-roasted diced tomatoes
- 1 5 ounce package Sorghum, Quinoa and Brown Rice Sides (Southwest) from Hodgson Mill
- 1-1/2 cups water
- 2 cups shredded Cheddar cheese
- 1/2 shredded Monterey Jack cheese optional
- fresh cilantro
- green onions
- sliced black olives
- tortilla chips
Preheat oven to 400 F.
In a large cast-iron (or oven-safe) skillet over medium heat, heat oil and saute onions and cook for about 2 minutes, until fragrant and softened.
Add bell peppers and corn and cook for another 2 minutes. Add the cumin, chili powder, salt and pepper, turkey, sweet potatoes and entire can of tomatoes. Pour in the *Sorghum, Quinoa, and Brown Rice Sides package.
Slowly stir in 1-1/2 cups of water and bring to a boil. Mix in one cup of cheddar cheese then sprinkle on the remaining one cup on top.
Place the skillet in the preheated oven and cook for about *30-35 minutes until the quinoa/rice is cooked.
Sprinkle on remaining Monterey cheese and serve warm with diced green onions, cilantro, tortilla chips, jalapeno slices, and black olives if desired.
*You can use precooked quinoa/rice made on the stovetop if preferred. Just leave out the water from the skillet and reduce the cooking time in the oven to 20 minutes instead.
More easy skillet meals:
And if you need some ideas for Thanksgiving: