Mexican Turkey Casserole

 

Mexican Turkey Casserole

This is one of my most-requested recipes. It’s hearty, filling and tastes amazing. I recommend following the recipe for the first time or two, but afterwards, get creative! Swap out quinoa for rice, use chicken instead of turkey, add whatever veggies you have. The hummus + egg mixture is the key to creamy success!

Ingredients

  • 1 lb ground turkey

  • 2 cups brown rice, quinoa or other carb

  • 3 eggs, beaten

  • 1/2 cup black beans

  • 1/2 cup hummus

  • 1/2 cup chunky salsa

  • half a large green pepper, chopped

  • half large onion, chopped

  • 1 tsp. pepper

  • 1 tsp. chili powder

  • Sprinkle of salt

  • *See optional toppings below.

Instructions

  • Preheat oven to 375.

  • Brown the meat turkey and onion together in a pan

  • Cook the rice or quinoa - I prefer to use my rice cooker, but microwaved rice packets work great in a pinch

  • Combine the eggs and hummus in a small bowl and mix until smooth and creamy

  • Combine all ingredients in a large bowl and stir until mixed.

  • Pour mix into a non-stick or sprayed baking pan/casserole dish.

  • I usually add cheese to half of the top so girls and Dave can have cheesy goodness, but I don’t miss it - the hummus and egg mixtures is creamy and sort of cheesy. 

  • Bake for 25 to 30 minutes, or until egg is firm. Enjoy!

**Optional toppings: cheese, sour cream, cilantro, avocado, and lime.

Dinner, Freezer MealDoris Steeredinner, savory, casserole