Ingredients
- 2 1/2 teaspoons olive oil
- 1 medium onion chopped
- 3 garlic cloves minced
- 1 pound lean ground turkey
- Salt and pepper to taste
- 1 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 3/4 teaspoon smoked paprika
- 3/4 teaspoon chili powder
- 2 cups cooked brown rice
- 1 can diced tomatoes (14 1/2 ounces) no salt added
- 1 2/3 cups salsa low-sodium, your favorite kind
- 1 cup black beans drained and rinsed
- 1 cup corn kernels
- 2/3 cup cheddar cheese shredded
- Green onions chopped, for garnish
Instructions
- Preheat your oven to 350°F and lightly grease an 8x11-inch casserole dish.
- In a large skillet, heat olive oil over medium-high heat. Sauté the chopped onion until softened, 3-4 minutes. Stir in minced garlic and cook for 1 more minute.
- Add the ground turkey to the skillet, along with the salt, pepper, cumin, oregano, paprika, and chili powder. Cook until the turkey is browned and nearly cooked through, about 8-10 minutes.
- Stir in the cooked brown rice, diced tomatoes, salsa, black beans, and corn kernels. Mix well so that all ingredients are evenly combined.
- Transfer the mixture to the prepared casserole dish. Sprinkle the shredded cheddar cheese evenly on top.
- Bake in the preheated oven for about 25 minutes, or until the casserole is heated through and the cheese is melted.
- Remove from the oven. Let rest for 5 minutes. Optionally garnish with chopped green onions. Serve warm.
