Our Mexican Rice Casserole is another thrown together meal, crafted on the fly from stuff I had sitting around the house, including ground turkey.
Mexican Rice Casserole
Even though I love to cook, I hate to shop, so I frequently find my cupboards and fridge getting a bit bare around the time I need to force myself to head to the grocery store for my monthly trip. One time, I came up with the Mexican Rice concept using the only kind of meat I had left in the house (ground turkey), some old prepared rice side dish packets (Southwestern Style and Mexican) I’d bought for lunch and never used and a few of my usual staples that I almost always have on hand, no matter how overdue grocery shopping is.
My hubby, mom and I were pretty pleased with the results!
I hope you like it too…
| Mexican Rice Casserole | |
| Ingredients: | |
| 2 packets of prepared rice side dishes 1 pound ground turkey 1 cup corn 1 can diced tomatoes 1 cup sour cream |
Seasonings as desired 1/2 cup crushed nacho chips 1 cup shredded taco cheese 1 small can sliced olives |
| Directions: Cook the rice according to the directions on the packet. Brown the turkey in a little olive oil, adding taco seasoning or a mixture of chili powder, cumin and coriander, along with salt and pepper, as desired. When the meat is cooked, add the corn and tomatoes and cook till heated through (about 5 to 10 minutes). When the rice is done, mix it, the meat mixture, the sour cream and the olives in a 2-quart casserole. Top with the shredded cheese, and then nacho chips. Bake for about 20 to 30 minutes at 375 degrees, till the cheese is melted and the casserole is hot and bubbling. |
|
Serve the casserole with a green salad and/or cornbread or corn muffins. Yumm! For variations on this recipe, see this page. You can also find lots more great ground turkey recipes or ethnic recipes too.
Enjoy!
