Turkey Taco Rice Casserole
Turkey Taco Rice Casserole
Yield: 8 servings
Equipment: 12-inch skillet, 9-by-13-inch baking dish, thermometer
Time and setting: 375°F; 30 minutes baking
Ingredients
- 1 tablespoon oil
- 1 pound lean ground turkey
- 1 onion, diced
- 1 bell pepper, diced
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon salt
- 1 can (15 ounces) black beans, drained
- 1 cup corn
- 2 cups cooked brown rice
- 2 cups salsa
- 1 1/2 cups shredded cheddar
Method
- Heat oven to 375°F and grease dish.
- Cook oil, turkey, onion, and pepper over medium 8–10 minutes until turkey reaches 165°F. Stir in spices.
- Mix in beans, corn, rice, salsa, and 1 cup cheese. Spread in dish and top with remaining cheese.
- Cover and bake 20 minutes; uncover 10 minutes until bubbling and center reaches 165°F. Rest 5 minutes.
Preparation notes
Read the method fully, prepare the pan or appliance, and arrange ingredients in order. Divide the batch evenly. Keep raw-food utensils separate and preserve every rest or chill period.
Substitutions
Ground chicken may replace turkey and also requires 165°F. Pinto beans or cooked quinoa may replace black beans or rice.
Storage and safety
Refrigerate within 2 hours up to 4 days. Reheat to 165°F. Freeze portions up to 2 months.
Planning and quality control
Measure ingredients before starting and keep each ingredient in its stated condition—cold, softened, drained, cooked, or frozen. Use the specified equipment capacity and divide the recipe according to the stated yield. Begin checking at the lower end of the time range, then use the visual cue and thermometer endpoint instead of relying on time alone.
For consistent portions, use a level scoop, measured spoon, or marked cutting guide. Complete the stated rest, cooling, or chilling period before moving or serving the recipe. If one substitution changes moisture, sweetness, or fat, avoid making additional substitutions in the same batch.
Use clean utensils for finished food after contact with raw egg or poultry. Label stored portions with the preparation date, reheat only the quantity needed, and avoid repeated warming and cooling. Check packaged ingredient labels for allergens and formulation changes. Optional garnishes should not be used to infer program points or nutrition.
