I came up with this recipe when I was bored with making tacos the same way. So, I took all the things I usually set out separately on taco night, and just threw them all together as a casserole. The best part was the versatility! Not only is this a great taco filling, it’s perfect for stuffed peppers and can even be used as a dip with tortilla chips. I’ve even used it as the base for huevos rancheros. I hope it becomes an easy go-to meal solution for your family too! This tastes delicious with a glass of homemade Sangria….click here for my variations on white and red!
Southwestern Rice Bake
- 1 small onion, diced
- 1 tsp minced garlic
- 1 lb ground turkey
- 1 package taco seasoning + water
- 2 cups brown rice
- 1 can diced tomatoes and green chilies, undrained (I use ROTEL)
- 1 can corn, drained
- 1 can black beans, drained and rinsed
- 1 (8-oz) container sour cream or plain Greek yogurt
- 1-1/2 cups crushed tortilla chips
- 2 cups shredded Mexican blend cheese
- Preheat the oven to 350°F.
- Add the onion, garlic, and ground turkey to a large skillet and cook over medium heat until the turkey is cooked through. Drain the grease, add the taco seasoning and water according to the taco seasoning directions. Set aside.
- Cook the rice according to the package directions, but use the juice from the tomatoes and chilies as part of the required liquid. Once the rice is finished, set it aside.
- Mix the turkey, rice, corn, beans, and sour cream in a large bowl. Spread the mixture into a 13″ x 9″ pan. Top the mixture with crushed chips and then the cheese. Bake until the cheese is melted and bubbling on top. Don’t let it get too brown.