This time of year is busy for me; just like all of you are I am sure. I don’t about you, but sometimes I am not sure if I am coming or going. So it’s so nice to have recipes like this Crock Pot Mexican Casserole.
My guys in the house love these types of casseroles for their flavor and I love that they don’t take a lot of effort. This casserole replaces the ground beef that you usually find in a dish of this sort and uses ground turkey in its place. You will also find beans (you can choose which type of beans for this dish, I chose black beans), corn, salsa, and a whole lot of flavor in this dish.
So if you are rushing around and need a tasty meal I hope that you think about trying this crock pot casserole. Serve it with a side salad and tortilla chips and you are set to go.
Crock Pot Mexican Casserole (Source: adapted from myfitnesspal.com)
1 pound ground turkey
1/2 cup onion chopped
2 cloves garlic minced
1 cup frozen corn or you can used a can of corn (if you using a can of corn drain the liquid)
1-14.5 ounce can black beans
2 cups salsa
10 ounce can of tomatoes and green chilies
1 cup uncooked rice
2 teaspoons cumin
Salt and pepper to taste
2 cups of chicken broth
2 cups of shredded cheddar cheese
1. On the stovetop brown the turkey along with the onion and garlic, cook until the turkey is completely browned.
2. Transferred the brown turkey to the crock pot. Add the corn, beans, salsa, tomatoes and chilies and rice, cumin, salt, and pepper. Stir until all ingredients are well blended.
3. Add the broth stir again until well blended.
4. Cook on low for 6 hours or until rice is tender. Before serving sprinkle the cheddar cheese over top and place the cover back on, heat until cheese is melted. Serve with tortilla chips.