The Easy Southwestern Ground Turkey Casserole That Actually Stays Juicy
This is the ground turkey casserole that broke my family's 'what's for dinner' slump. It's smoky, saucy, with enough heat for adults and cheesy top for kids. And the turkey stays juicy every time.
Equipment
- 12-inch oven-safe skillet (cast iron ideal)
- Cutting Board and Sharp Knife
- Can opener
- Wooden spoon or spatula
- Box Grater
Ingredients
- 1.5 lbs ground turkey (93/7)
- 1 tbsp olive oil
- 1 medium yellow onion, chopped
- 1 medium green bell pepper, chopped
- 4 cloves garlic, minced
- 1 (10 oz) can diced tomatoes & green chiles (Rotel)
- 1 (15 oz) can black beans, drained and rinsed
- 1 cup frozen corn
- 2 tsp cumin
- 1 tsp smoked paprika
- 1 tbsp chili powder
- 0.5 tsp garlic powder
- 2 cups sharp cheddar cheese, shredded
- 1 handful tortilla chips, crushed
- to taste salt and pepper
Instructions
- Preheat your oven to 375°F.
- Heat 1 tablespoon olive oil in your skillet over medium-high heat. Add the ground turkey and let it sit for 3-4 minutes without touching it to get a brown crust. Break into large chunks, season with salt, pepper, and 1 teaspoon of the cumin. Cook for 2 more minutes, then transfer to a plate. Do not wipe the pan.
- Reduce heat to medium. Add onion and bell pepper with a pinch of salt. Cook for 5-6 minutes until onion is translucent. Add garlic and cook for 1 minute until fragrant.
- Add the remaining cumin, smoked paprika, chili powder, and garlic powder to the pan. Stir constantly for 30 seconds until the spices are fragrant.
- Pour in the can of diced tomatoes and green chiles, scraping the bottom of the pan. Add black beans, frozen corn, and 1/2 cup water. Simmer for 2-3 minutes until slightly thickened.
- Return the turkey to the pan with any juices. Stir to combine. Taste and adjust salt and pepper. Sprinkle shredded cheese evenly over the top, then scatter crushed tortilla chips over the cheese.
- Transfer skillet to preheated oven. Bake for 20-25 minutes until bubbling and cheese is golden in spots. Let rest 5 minutes before serving.
Notes
Don't overbake – start checking at 20 minutes. Shred your own cheese for the best melt. Let the casserole rest 5 minutes after baking. Season at every stage. For meal prep, assemble without baking and freeze. See article for dairy-free and gluten-free swaps.