Description
Ground Turkey Taco Casserole is a simple, oven-baked dinner made for busy nights. Everything cooks together in one dish, with rice absorbing the seasoned broth and turkey while the cheese melts into a bubbly topping.
Ingredients
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1 Tbsp avocado oil or olive oil
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1 yellow onion, diced
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1 lb ground turkey
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1 red bell pepper, chopped
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4 cloves garlic, minced
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3 Tbsp chili powder
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2 cups chicken broth
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1 cup salsa
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⅔ cup white rice
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1 (15-oz) can black beans, drained
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1 (7-oz) can green chilis
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1 tsp sea salt, to taste
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3 cups grated Colby Jack cheese
For Serving
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1 ripe avocado, sliced
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3 stalks green onion, chopped
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½ cup sour cream
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½ cup to 1 cup salsa
Instructions
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Preheat the oven to 375°F and spray a 13” x 9” casserole dish with cooking spray.
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Heat the oil in a large skillet over medium-high heat. Add the diced onion and sauté for 3–5 minutes until softened.
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Add the ground turkey to the skillet and break it into bite-sized pieces. Cook until most of the pink is gone, seasoning lightly with sea salt.
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In the prepared casserole dish, combine the bell pepper, garlic, chili powder, chicken broth, salsa, uncooked rice, black beans, green chilis, and sea salt. Stir well.
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Add the turkey and onion mixture to the casserole dish and stir to combine.
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Sprinkle the grated cheese evenly over the top.
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Cover the dish with foil and bake for 45 minutes.
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Remove the foil, switch the oven to High Broil, and broil for 5–8 minutes until the cheese is bubbly and lightly golden.
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Let the casserole rest briefly before serving with desired toppings.
Notes
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Covering the casserole is important to ensure the rice cooks properly.
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Allow the dish to rest so the rice can absorb remaining liquid.
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Watch closely during broiling to avoid over-browning the cheese.