There are just so many great flavors in this leftover turkey southwestern casserole that combine to make an incredibly tasty dinner! It's the perfect change from the traditional Thanksgiving flavors and one that the whole family will love!
The whole family will love this rich & hearty casserole any day of the week!
I have so many great leftover recipes that I love to make! That's why I love cooking turkey all year round! This flavor-packed casserole is no exception!
Whether you hosted Thanksgiving dinner or managed to get out the door with plenty of turkey meat, you'll love turning the leftovers into this tasty dinner!
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🥘 Ingredients
Grab your favorite Mexican ingredients and lots of turkey leftovers to make this satisfying turkey leftovers dinner!
*Be sure to see the recipe card below for ingredients, amounts & instructions!*
- 2 cups Long Grain White Rice (cooked)
- 2 cups Leftover Turkey Meat (shredded or chopped)
- 15 ounce can Black Beans (drained and rinsed)
- 1 cup Pico De Gallo (see recipe or use your favorite salsa - plus more for garnish if desired)
- ¾ cup Corn (drained canned corn or thawed frozen corn)
- 4 ounce can Diced Green Chiles (drained)
- ¼ cup Cilantro (chopped - plus more for garnish if desired)
- ½ cup Chicken Broth or Turkey Stock
- Seasoning - 1 ½ teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, ¼ teaspoon garlic powder, and ½ teaspoon each of salt and pepper (or to taste).
- 1 cup Cheddar Cheese (shredded, or a blend)
- ¼ cup Queso Fresco (optional, garnish)
🔪 Step-by-Step Instructions
This easy leftover turkey southwestern casserole packs a lot of flavors and it's easy to make too! Grab your baking dish and a mixing bowl to serve up a hearty dinner in no time!
- Preheat your oven to 375°F (190°C) and lightly grease or coat your 9x13 baking pan or casserole dish with non-stick cooking spray.
- In a large mixing bowl combine the cooked white rice and leftover turkey with the casserole ingredients (minus the cheddar cheese and queso fresco). Add black beans, Pico de Gallo or salsa, corn, diced green chiles, chopped cilantro, chicken broth or turkey stock, and seasoning (cumin, chili powder, paprika, salt & pepper, and garlic powder).
- Transfer the combined casserole ingredients into your prepared baking dish and top with shredded cheddar cheese.
- Bake at 375°F (190°C) for 25-30 minutes or until the cheese is melted and golden, and the casserole is bubbly around the edges.1 cup cheddar cheese
- Remove from the oven and serve immediately. Garnish your leftover turkey southwestern casserole with additional cheese, queso fresco, pico de gallo, and/or chopped cilantro.
🦃 More Great Leftover Turkey Ideas
See all of my leftover turkey recipes here for more dinner inspiration after Thanksgiving!
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📋 Recipe
Leftover Turkey Southwestern Casserole
Ingredients
- 2 cups long grain white rice (cooked)
- 2 cups leftover turkey meat (shredded or chopped)
- 15 oz black beans (drained and rinsed)
- 1 cup pico de gallo (see recipe or use your favorite salsa - plus more for garnish if desired)
- ¾ cup corn
- 4 oz diced green chiles (drained)
- ¼ cup cilantro (chopped - plus more for garnish if desired)
- ½ cup chicken broth
- 1 ½ teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon paprika
- ½ teaspoon each, salt & pepper (to taste)
- ¼ teaspoon garlic powder
- 1 cup cheddar cheese (shredded, or a blend)
- ¼ cup queso fresco (optional, garnish)
Instructions
- Preheat your oven to 375°F (190°C) and lightly grease or coat your 9x13 baking pan or casserole dish with non-stick cooking spray.
- In a large mixing bowl combine the cooked white rice and leftover turkey with the casserole ingredients (minus the cheddar cheese and queso fresco). Add black beans, pico de gallo or salsa, corn, diced green chiles, chopped cilantro, chicken broth or turkey stock, and seasoning (cumin, chili powder, paprika, salt & pepper, and garlic powder).2 cups long grain white rice, 2 cups leftover turkey meat, 15 oz black beans, 1 cup pico de gallo, ¾ cup corn, 4 oz diced green chiles, ¼ cup cilantro, ½ cup chicken broth, 1 ½ teaspoon ground cumin, 1 teaspoon chili powder, 1 teaspoon paprika, ½ teaspoon each, salt & pepper, ¼ teaspoon garlic powder
- Transfer the combined casserole ingredients into your prepared baking dish and top with shredded cheddar cheese. Bake at 375°F (190°C) for 25-30 minutes or until the cheese is melted and golden, and the casserole is bubbly around the edges.1 cup cheddar cheese
- Remove from the oven and serve immediately. Garnish with additional cheese, queso fresco, pico de gallo, and/or chopped cilantro.1 cup pico de gallo, ¼ cup cilantro, ¼ cup queso fresco
Nutrition
Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
Suzanne says
2 thumbs up! Great alternative for using up leftover turkey! Dont get me wrong, I love soup made with turkey leftovers, but I enjoy options and this is a good one. I had to make a couple substitutions, but I bet the recipe as written would be great too. We have to adjust most recipes due to our crazy food allergies, so I used pinto beans instead of black beans and dairy free cheese (pepper jack). My husband also likes some heat, so I also used ground chipotle chile pepper instead of the chili powder and smoked paprika in lieu of basic paprika (our absolute favorite in most dishes over sweet paprika!).