This is a Mexican turkey casserole that can be made in a snap with common ingredients.


Recipe Summary

20 mins
30 mins
50 mins
1 9x13-inch casserole


Original recipe yields 10 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Preheat the oven to 350 degrees F (175 degrees C).

  • Bring a large pot of lightly salted water to a boil; cook the rotini at a boil until tender yet firm to the bite, about 10 minutes; drain.

  • Heat olive oil in a large skillet over medium-high heat. Add ground turkey and break it up with a wooden spoon. Add chili powder, garlic, cumin, cayenne pepper, oregano, and black pepper; mix thoroughly. Cook and stir until turkey is browned and crumbly, 5 to 7 minutes. Add corn, diced tomatoes and chiles, green bell pepper, onion, celery, and carrot; mix thoroughly.

  • Place lid on skillet. Cook until vegetables are tender, stirring occasionally, about 8 minutes. Add tomato sauce; let simmer until thickened, about 5 minutes. Transfer turkey mixture to a 9x13-inch casserole dish and add the cooked pasta. Mix everything together. Top with pepper Jack cheese.

  • Bake in the preheated oven until cheese is melted, about 10 minutes.

Nutrition Facts

402 calories; protein 22.8g; carbohydrates 49.4g; fat 14.8g; cholesterol 57.8mg; sodium 630.5mg. Full Nutrition

Reviews (1)

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1 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
I prepared this recipe exactly as written. I like the spicy bite which probably comes from the cayenne pepper. I also appreciate that it is a low-fat heart healthy recipe. I cooked the ground turkey/vegetable/spice mixture in a wok. The only problem is that the final product came out too dry. Though I can't say definitively how much I will consider adding more tomato juice or tomato soup to prevent the casserole from being too dry next time. With that fix this dish could easily move from three to four stars. Read More