Ground Turkey Taco Casserole with rice, beans, cheese, salsa, and big bold flavors to create a Mexican-inspired meal. This flavorful casserole is bound to please the whole family!
Featuring big bold flavors, this hearty and comforting Ground Turkey Taco Casserole is here for Mexican food lovers.
Inspired by my Ground Beef Taco Casserole, I’m here with a ground turkey version, celebrating cheesy goodness and classic taco flavors.
The combination of chewy rice, hearty beans, fresh veggies like onion, garlic and bell peppers, engulfed in salsa and plenty of cheese is a gooey fiesta for your taste buds!
One of my favorite parts about the recipe is it requires very little preparation. Aside from giving the onion and ground turkey a little pre-cook, every single ingredient gets dumped into a casserole dish, stirred, and baked!
Magic!
Be sure to pick up some of your favorite taco toppings, like green onions, fresh tomatoes, sour cream, fresh cilantro, extra cheese, and avocado.
I love the idea of preparing this Mexican-inspired casserole over the weekend to enjoy for work lunches or on busy weeknights.
Simply warm up a heaping portion after a long day of work and relax into the taco goodness.
Let’s go over the simple ingredients list for ground turkey taco casserole. The great news is all of these straightforward ingredients can be found at any grocery store.
Ingredients For Ground Turkey Taco Casserole:
Ground Turkey: One pound of lean ground turkey is the lean protein source of the meal. Use 99% lean or 97% lean – both options work great.
Vegetables: Yellow onion, fresh garlic, and bell peppers are the fresh veggies that go into this cheesy casserole to add some refreshing flavor.
Avocado Oil or Olive Oil: Used to sauté the onion and brown the meat, we need some form of cooking oil. I like using avocado oil because it is high in omega 3 fatty acids and has a high smoke point.
Salsa and Green Chilis: Use your favorite store-bought tomato salsa and a can of green chilies to add a great deal
Black Beans: Bringing fun texture, some dietary fiber, and a filling element to the meal, we add a can of black beans.
Uncooked White Rice: The all star ingredient that joins all of the other ingredients together in carby holy matrimony. Be sure to use uncooked (dry) long-grain white rice for the best results.
While brown rice can be used in casseroles, you will need to adjust the cooking time much longer for the rice to cook.
Chicken Broth: Used for the cooking liquid to cook the rice, we need some form of broth. I like using chicken broth or chicken stock but beef broth or even water works too. I like the added flavor that comes with broth so I recommend sticking with the broth option.
Colby Jack Cheese: We need about three cups of grated cheese for this goo fest! I like grating a block of cheese rather than buying pre-shredded cheese like a Mexican cheese blend because it melts better for the ultimate creamy, gooey experience.
You can use any kind of melting cheese you enjoy, including Monterey jack cheese, cheddar cheese, or pepper jack cheese.
Chili Powder and Sea Salt: Seasoning the casserole with chili powder and sea salt is what brings the classic taco flavor to the dish.
Note that varying brands of chili powders have different levels of spice so pick one you have used in the past that is suitable to your spice level needs.
There are many ways you can customize this recipe to fit your palate. Here are some ideas.
Recipe Adaptations:
- Use ground chicken or ground beef instead of ground turkey meat.
- Swap out the chili powder for taco seasoning.
- Use pinto beans or kidney beans instead of black beans or omit the beans altogether.
- If you prefer using brown rice, use 2.5 cups of pre-cooked brown rice and reduce the amount of chicken broth to ½ cup.
- Reduce the amount of cheese to 1 to 2 cups for fewer calories and less fat.
- Use 2 teaspoons of garlic powder instead of fresh garlic if you prefer.
- Rather than using one cup salsa, use enchilada sauce or taco sauce.
- Turn this into a ground turkey skillet by preparing the recipe on the stove top rather than following the baking instructions.
- Replace the ground meat with 3 to 4 cups of shredded leftover turkey from Thanksgiving.
Low-Carb Option:
Looking for a low-carb casserole recipe? Here’s what you can do.
Replace the rice with 4 cups of cauliflower rice. You can either make riced cauliflower yourself by pulsing cauliflower florets in a food processor, or you can buy a couple of bags of riced cauliflower from the freezer section of the grocery store.
Since we are no longer using rice, we need less liquid. Use 1/2 cup to 1 cup of broth. Base the amount you use on how the filling of the casserole looks. You want it to appear moist without being overly watery.
Now that we’ve covered the basic ingredients, let’s whip up this taco-inspired cheesy casserole.
How to Make Ground Turkey Taco Casserole:
Preheat the oven to 375 and spray a 13” x 9” casserole dish with cooking spray.
Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes.
Transfer the raw ground turkey to the skillet and use a spatula to chop it into bite-sized bits. The ground turkey doesn’t need to be cooked through just yet, but cook it until much of the pink is gone. Sprinkle lightly with sea salt.
Transfer the chopped bell pepper, minced garlic, chili powder, chicken broth, salsa, uncooked white rice, drained black beans, green chiles and sea salt to the prepared baking dish. Stir everything well until combined.
Stir in the ground turkey and onion mixture and sprinkle the cheese on top.
Cover the casserole dish with aluminum foil and bake for 45 minutes.
Remove the baking dish from the oven and remove the foil.
Place the oven on the High Broil setting and broil the casserole for 5 to 8 minutes or until the cheese is bubbly and turns slightly golden brown. Initially, the casserole will look slightly liquidy, but this liquid will absorb into the rice the longer the casserole sits.
Because this turkey taco casserole recipe tastes even better the next day and the 2-3 days following preparation, I’m a big fan of making it in advance.
Serve the casserole with your choice of toppings such as chopped or sliced avocado, guacamole, black olives, corn chips, sour cream, salsa, shredded lettuce, chopped tomatoes, olives, pico de gallo, extra shredded cheese, etc.
You can also serve the casserole with refried beans and flour tortillas or corn tortillas so that people can make tacos or burritos out of the casserole.
How to Store a Casserole:
Store leftover casserole in an airtight container in the refrigerator for up to 1 week. You can also wrap the casserole dish in plastic wrap or the foil you used to bake it for storage.
Try storing individual portions in separate meal prep containers to make easy weeknight meals a breeze.
The next time you’re craving a hunk of cheesy lovin’ and/or Mexican food, whip up this easy casserole!
And easy way of getting quick weeknight dinners on the table, this Mexican casserole is here to impress the entire family.
If you enjoy making casseroles, be sure to try out my other gluten-free casserole recipes.
More Casserole Recipes:
- Creamy Chicken Noodle Casserole
- Tuna Noodle Casserole
- Mediterranean Breakfast Casserole
- Chicken and Rice Enchilada Casserole
- Salsa Verde Chicken and Rice Casserole
All your favorite ingredients in one spot? Make it for your next family dinner or taco night!
Ground Turkey Taco Casserole
Equipment
Ingredients
- 1 Tbsp avocado oil or olive oil
- 1 yellow onion diced
- 1 lb ground turkey
- 1 red bell pepper chopped
- 4 cloves garlic minced
- 3 Tbsp chili powder
- 2 cups chicken broth
- 1 cup salsa*
- ⅔ cup white rice
- 1 (15-oz) can black beans, drained
- 1 (7-oz) can green chilis
- 1 tsp sea salt to taste
- 3 cups grated colby jack cheese
For Serving
- 1 ripe avocado sliced
- 3 stalks green onion chopped
- ½ cup sour cream
- ½ cup to 1 cup salsa
Instructions
- Preheat the oven to 375 and spray a 13” x 9” casserole dish with cooking spray.
- Heat the avocado oil in a large skillet over medium-high heat. Add the chopped onion and sauté until softened, about 3 to 5 minutes. Transfer the raw ground turkey to the skillet and use a spatula to chop it into bite-sized bits. The ground turkey doesn’t need to be cooked through just yet, but cook it until much of the pink is gone. Sprinkle lightly with sea salt.
- Transfer the chopped bell pepper, minced garlic, chili powder, chicken broth, salsa, uncooked white rice, drained black beans, green chiles and sea salt to the prepared baking dish. Stir everything well until combined.
- Stir in the ground turkey and onion mixture and sprinkle the cheese on top.
- Cover the casserole dish with aluminum foil and bake for 45 minutes.
- Remove the baking dish from the oven and remove the foil.
- Place the oven on the High Broil setting and broil the casserole for 5 to 8 minutes or until the cheese is bubbly and turns slightly golden brown. Initially, the casserole will look slightly liquidy, but this liquid will absorb into the rice the longer the casserole sits.
- Serve the casserole with your choice of toppings such as chopped or sliced avocado, guacamole, black olives, corn chips, sour cream, salsa, shredded lettuce, chopped tomatoes, olives, pico de gallo, extra shredded cheese, etc.
Notes
Nutrition
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
Just made this dish last night! It was sooo good! I love the rice texture in there! Had to sub diced zucchini for the red bell pepper, and I added black olives. Easy peasy and so satisfying!
Thank you for sharing your culinary genius! 💗
Ooh, I love the addition of olives and the zucchini swap! I’ll have to try these changes too! Thank you for the sweet words and the glowing review! xo
HI Jen! I’m sorry you didn’t have a great experience with the recipe. Out of curiosity, did you use iodized salt (table salt) instead of sea salt? That would make a big difference in the result.
Could I make this without the rice? I prefer to not eat rice? Thank you
Hi Marcie! If it were me, I would replace the rice with something else, like 3 to 4 cups cauliflower rice. This way, the casserole has more substance. If you go this route, reduce the amount of broth to 1/2 to 1 cup (I’d base the amount on how all the ingredients look before going into the oven. There should be some moisture but not too much). Let me know if you try it!
Thank you, Julia. I used basmati rice. Also, I like my Mexican food to err on the side of wimpy 😉 so I made a few changes that I thought I’d share for the sake of my fellow wimpians. I replaced the chili powder with one package of mild taco seasoning, I used mild salsa, and I omitted the can of green chilies. It turned out great and even better on the second day once the rice had absorbed all the flavors. I suggest at the very least you let it set for 30 minutes out of the oven or better yet wait until the next day and warm in the micro. Its even good cold! Thank you for sharing your recipe!
Thanks so much for sharing, JoAn! Your version sounds positively delightful! I know a lot of people prefer mild food, so this is super helpful to those who want to keep it mild – I’ll try your version myself the next time I make it. I may just enjoy it even more! Many thanks and bon apetit! xoxo
It’s in the oven! Can’t wait to try it. I love recipes like this that make multiple meals. I will store in separate containers. Grab and Go!
Wahoo! I hope you enjoy it, Denise. I love how easy the recipe is for meal prep too – that’s how we use it! xo
@Julia, It was delish! I have six containers. Can I freeze?
Yaay! I’m thrilled you enjoy it, Denise! Yup, this casserole recipe freezes great for up to 3 months. xo
Love this – I will try with pre-cooked brown rice also – any chance of doing this in a slow cooker?
I would like to sub brown rice for the white rice, How would I adjust the recipe in terms of liquid needed, and cook time?
Love your recipes! I have been using your site as my go-to for many months now. Thank you for great recipes!!
Hi Phyllis! I’m happy to hear you’re enjoying my recipes! It’s funny you ask about using brown rice because my husband just made this casserole for himself last night using brown rice. There are a couple of ways you can go about it.
1.) Follow the recipe as is using brown rice and cook for 1 hour 15 minutes to 1 hour 30 minutes, or until the rice seems soft and cooked through. Brown rice takes much longer to cook than white rice when it’s in a casserole so to bake time is typically twice as long or even longer. I would also add another 1/2 cup of chicken broth just in case. This might cause the casserole to look soupy at the end but the liquid should absorb for the most part. If you go this route, I recommend keeping the casserole dish covered with foil the majority of the baking time.
2.) Cook the brown rice before starting the recipe. If you go this route, you will also need to lower the amount of broth – I would use only 1/2 cup of broth but leave the salsa measurement the same. You will need 2.5 to 3 cups of cooked rice, which is about 2/3 cup to 1 cup of uncooked brown rice. If it were me, I would prepare one cup of (uncooked) brown rice on the stove top, following the instructions on the package. I would then add the cooked rice to the casserole at the same time as everything else. You also won’t need to bake the casserole as long because the rice is already cooked, so you could lower the bake time to around 20-30 minutes, or until much of the liquid has been absorbed. It’s normal for there to be some residual liquid in the casserole at the end of baking, most of which gets absorbed as the casserole sits.
I personally like option two better because the net result is less cook time in the oven. I also prefer option two because you can prepare the rest of the casserole while the rice is cooking to multi-task.
I hope all of this helps! Let me know if you have any other questions, and happy cooking! xo
@Julia, Thank you so much for your very detailed reply. I so appreciate the options, and will be making this recipe today or tomorrow. Looking forward to tasting what sounds like a very yummy recipe!
My pleasure, Phyllis! I hope you love it! xo
Is basmati white rice okay for this recipe? It looks delicious!
Hi JoAn! Basmati white rice works great! Hope you enjoy the casserole 🙂 xo