Tex-mex turkey casserole

    Tex-mex turkey casserole


    2 people made this

    Spicy and hearty, this dish is rich in vitamins C, B6, E and folate.

    Serves: 6 

    • 1 tablespoon vegetable oil
    • 1 medium onion, coarsely chopped
    • 1 tablespoon chilli powder
    • ½ teaspoon cinnamon
    • ¼ teaspoon salt
    • 3 tablespoons plain flour
    • 1 can (400 g) diced tomatoes
    • 1 mild green chilli, finely chopped
    • 1⅔ cups (420 ml) salt-reduced chicken stock
    • 250 g piece of oven-roasted turkey (available from delicatessens and supermarkets), sliced thinly and cut into cubes
    • 2 medium zucchini, cut into small cubes
    • 1 cup (150 g) frozen corn kernels
    • 1½ cups (285 g) cooked long-grain white rice
    • 1 cup (120 g) coarsely grated 25% reduced-fat cheddar cheese

    Preparation:15min  ›  Cook:55min  ›  Ready in:1hour10min 

    1. Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Add onion; sauté until softened, 5 minutes. Stir in the chilli powder, cinnamon, salt and flour. Cook, stirring, 2 minutes. Stir in the tomato, chilli and stock. Cook, stirring, until slightly thickened, about 2 minutes. Off the heat, stir in the turkey, zucchini, corn and rice. Pour the mixture into an ungreased 23 x 23 x 5 cm baking dish. (This recipe can be prepared ahead to this point.)
    2. Bake until mixture is bubbling, about 40 minutes. Sprinkle with cheese. Bake until cheese has melted, about 5 minutes. Let stand 5 minutes before serving.


    ...cooking sweet corn releases beneficial nutrients that can substantially reduce the risk of heart disease and cancer? Research indicates that the longer the corn is cooked, the higher the level of anti-oxidants.

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