One Skillet Turkey Tex Mex Casserole
Turkey, veggies, and a tasty quinoa blend come together to make this easy dinner recipe! This Tex Mex casserole is the perfect weeknight meal.
Ingredients
- 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
Additional Toppings:
- fresh cilantro
- green onions
- sliced black olives
- tortilla chips
- jalapenos
Instructions
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Preheat oven to 400 F.
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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.
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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.
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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.
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Place the skillet in the preheated oven and cook for about *30-35 minutes until the quinoa/rice is cooked.
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Sprinkle on remaining Monterey cheese and serve warm with diced green onions, cilantro, tortilla chips, jalapeno slices, and black olives if desired.
Recipe Notes
*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.