Southwestern Leftover Turkey Casserole

Transform your Thanksgiving leftovers into a zesty Southwestern delight with this easy-to-make casserole, perfect for a quick weeknight dinner or a flavorful meal prep option.

Prep time: 15 minutes
Cook time: 25 minutes
Serves: 6

Ingredients

3 cups cooked turkey, shredded

1 1/2 cups cooked rice

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 cup shredded cheddar cheese

1/2 cup sour cream

1/4 cup chopped cilantro

1 small red onion, finely chopped

1 teaspoon ground cumin

1 teaspoon chili powder

1 teaspoon garlic powder

Salt and pepper to taste

1 tablespoon olive oil

1 lime, juiced

Instructions

1. Preheat your oven to 375°F (190°C) and grease a 9x13 inch baking dish.

2. In a large skillet over medium heat, add olive oil and sauté the red onion until translucent.

3. Stir in cumin, chili powder, and garlic powder, cooking for an additional 1-2 minutes until fragrant.

4. Add the shredded turkey, cooked rice, black beans, corn, diced tomatoes with green chilies, and lime juice to the skillet. Mix well and season with salt and pepper.

5. Transfer the mixture into the prepared baking dish, spreading evenly.

6. In a bowl, combine sour cream and half of the shredded cheese, then spread over the casserole.

7. Top with remaining cheese and bake for 20-25 minutes, or until the cheese is bubbly and golden.

8. Garnish with chopped cilantro before serving.

Storage

Refrigerate leftovers in an airtight container for up to 3 days.

Reheating

Reheat individual portions in the microwave for 1-2 minutes or until heated through, or bake the entire casserole at 350°F (175°C) for 15-20 minutes.

Scan for cooking tips & leave a review!

itsonly.recipes/view/southwestern-leftover-turkey-casserole

This recipe is for informational purposes only. Always follow proper food safety practices, cook foods to safe internal temperatures, and store leftovers appropriately. Results may vary.