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+ servings
Skillet Tex Mex Casserole in a skillet with a couple scoops removed

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.

Course Main Course
Cuisine American
Keyword gluten-free meal, skillet dinner, turkey recipes
Prep Time 8 minutes
Cook Time 38 minutes
Total Time 46 minutes
Servings 4 servings
Calories 540 kcal
Author Kelly


  • 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


  1. Preheat oven to 400 F.

  2. 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. 

  3. 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. 

  4. 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.

  5. Place the skillet in the preheated oven and cook for about *30-35 minutes until the quinoa/rice is cooked. 

  6. 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.

Nutrition Facts
One Skillet Turkey Tex Mex Casserole
Amount Per Serving (1 serving)
Calories 540 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 13g65%
Cholesterol 83mg28%
Sodium 486mg20%
Potassium 647mg18%
Carbohydrates 45g15%
Fiber 6g24%
Sugar 5g6%
Protein 29g58%
Vitamin A 4900IU98%
Vitamin C 79mg96%
Calcium 446mg45%
Iron 3.4mg19%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.