Southwestern Leftover Turkey Casserole

🕒 Prep: 15 min
🔥 Cook: 25 min
🍽 Serves: 6
★★★★★
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Transform your leftover turkey into a feast with this Southwestern Leftover Turkey Casserole. Packed with bold flavors and a touch of spice, it's the perfect way to reinvent holiday leftovers into something fresh and exciting.

Ingredients for Southwestern Leftover Turkey Casserole

Cooked turkey: The star of our dish, giving it substance and soaking up all those lovely spices. Cooked rice: Adds heartiness and helps soak up the flavors. Black beans: Packed with protein and fiber, they add a creamy texture. Corn: Brings sweetness and a bit of crunch. Diced tomatoes with green chilies: Adds moisture and a bit of heat. Cheddar cheese: Melts into a gooey topping that ties everything together. Sour cream: Adds creaminess and balances the spice. Cilantro: Fresh and vibrant, it finishes the dish with a pop of color and flavor. Red onion: Adds a mild onion flavor that complements the other ingredients. Cumin, chili powder, garlic powder: These spices bring warmth and depth, creating that signature Southwestern taste. Lime juice: Brings brightness and enhances the other flavors.

Tips & Tricks

  • If your turkey is a bit dry, add a splash of chicken broth when mixing in the skillet.
  • For extra heat, consider adding a chopped jalapeño along with the red onion.
  • Want more veggies? Dice up some bell peppers and sauté them with the onion.

Serving Suggestions

This casserole pairs wonderfully with a simple green salad dressed with lime vinaigrette. A side of warm tortillas can also be a great addition if you want to scoop up the casserole or make mini wraps.

Frequently Asked Questions

Can I use chicken instead of turkey?
Absolutely! Cooked chicken works just as well in this recipe.
How can I make it spicier?
Add extra chili powder, or include diced jalapeños for more heat.
Can I freeze this casserole?
Yes, it freezes well for up to 2 months. Just ensure it's cooled completely before freezing.

Southwestern Leftover Turkey Casserole Recipe Walkthrough

Start by preheating your oven to 375°F (190°C) and ensuring your baking dish is greased and ready. In a large skillet over medium heat, warm up the olive oil. Toss in the finely chopped red onion, letting it sauté until it turns translucent, which should take about 5 minutes. Once the onion is ready, sprinkle in the cumin, chili powder, and garlic powder. Stir everything together and let it cook for another minute or two until the spices are fragrant.

Add the shredded turkey, cooked rice, black beans, corn, diced tomatoes with green chilies, and lime juice into the skillet. Mix everything thoroughly so that the flavors blend together nicely. Season with a pinch of salt and pepper to taste. Take this delicious mixture and spread it evenly in your prepared baking dish.

In a separate bowl, mix half of the shredded cheddar cheese with the sour cream. Spread this creamy mixture over the top of your casserole, making sure it covers the surface evenly. Sprinkle the remaining cheddar cheese on top for that cheesy finish. Slide the dish into your preheated oven and bake for 20-25 minutes, or until the cheese is bubbly and golden. Before serving, sprinkle some freshly chopped cilantro on top for an extra burst of flavor.

Why You'll Love This Recipe

  • Quick and easy way to use up those Thanksgiving leftovers.
  • Packed with Southwest flavors that bring a zesty twist.
  • One-dish meal that makes cleanup a breeze.
  • Customizable to suit your taste preferences.

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

Step-by-step 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.

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