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!
1cuppico de gallo(see recipe or use your favorite salsa - plus more for garnish if desired)
4ozdiced green chiles(drained)
¼cupcilantro(chopped - plus more for garnish if desired)
1 ½teaspoonground cumin
½teaspooneach, salt & pepper(to taste)
1cupcheddar cheese(shredded, or a blend)
¼cupqueso fresco(optional, garnish)
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