Jump to Recipe 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! So many great flavors combine in this filling casserole that combines leftover turkey, rice, salsa, and more! 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!
Jump to:🥘 Ingredients 🔪 Step-By-Step Instructions 🦃 More Great Leftover Turkey Ideas 📋 Recipe 💬 Comments
🥘 Ingredients Grab your favorite Mexican ingredients and lots of turkey leftovers to make this satisfying turkey leftovers dinner! Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips! 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 StockSeasoning - 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 cheeseRemove 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
Turkey & Rice CasseroleTurkey StroganoffTurkey TetrazziniLeftover Turkey CurryTurkey a la King See all of my leftover turkey recipes here for more dinner inspiration after Thanksgiving!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 25 reviews
Leftover Turkey Southwestern Casserole
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!
Author | Angela
Servings: 8 servings Calories: 406kcal Prep 20 minutes Cooking 30 minutes Total Time 50 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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)
InstructionsPreheat 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 powderTransfer 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 cheeseRemove 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 NutritionCalories: 406kcal (20%) | Carbohydrates: 58g (19%) | Protein: 23g (46%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg (19%) | Sodium: 560mg (24%) | Potassium: 429mg (12%) | Fiber: 6g (25%) | Sugar: 4g (4%) | Vitamin A: 609IU (12%) | Vitamin C: 5mg (6%) | Calcium: 166mg (17%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! leftover chicken, leftover turkey, Leftover Turkey Southwestern Casserole, rice, rotisserie chicken Course Casseroles, Dinner Recipes, Main DishCuisine American, TexMexAngela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/
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!
🥘 Ingredients
Grab your favorite Mexican ingredients and lots of turkey leftovers to make this satisfying turkey leftovers dinner!
Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!
- 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 StockSeasoning - 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 cheeseRemove 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
- Turkey & Rice CasseroleTurkey StroganoffTurkey TetrazziniLeftover Turkey CurryTurkey a la King
See all of my leftover turkey recipes here for more dinner inspiration after Thanksgiving!
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
📋 Recipe
Print Recipe Leave A Comment Love This Recipe?Click On A Star To Rate It! 5 from 25 reviews
Leftover Turkey Southwestern Casserole
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!
Author | Angela
Servings: 8 servings Calories: 406kcal Prep 20 minutes Cooking 30 minutes Total Time 50 minutes
Pin Recipe Share on Facebook Ingredients US CustomaryMetric1x2x3x▢ 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)
InstructionsPreheat 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 powderTransfer 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 cheeseRemove 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 NutritionCalories: 406kcal (20%) | Carbohydrates: 58g (19%) | Protein: 23g (46%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg (19%) | Sodium: 560mg (24%) | Potassium: 429mg (12%) | Fiber: 6g (25%) | Sugar: 4g (4%) | Vitamin A: 609IU (12%) | Vitamin C: 5mg (6%) | Calcium: 166mg (17%) | Iron: 3mg (17%) Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love! leftover chicken, leftover turkey, Leftover Turkey Southwestern Casserole, rice, rotisserie chicken Course Casseroles, Dinner Recipes, Main DishCuisine American, TexMex
Angela @ BakeItWithLove.comAngela 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! bakeitwithlove.com/about/
Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page. Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don’t forget to tag me when you try one of my recipes!
Love This Recipe?Click On A Star To Rate It!
5 from 25 reviews
Leftover Turkey Southwestern Casserole
Author | Angela
Servings: 8 servings
Calories: 406kcal
Prep 20 minutes
Cooking 30 minutes
Total Time 50 minutes
Ingredients US CustomaryMetric1x2x3x▢ 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)
InstructionsPreheat 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 powderTransfer 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 cheeseRemove 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
Calories: 406kcal (20%) | Carbohydrates: 58g (19%) | Protein: 23g (46%) | Fat: 9g (14%) | Saturated Fat: 4g (25%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 56mg (19%) | Sodium: 560mg (24%) | Potassium: 429mg (12%) | Fiber: 6g (25%) | Sugar: 4g (4%) | Vitamin A: 609IU (12%) | Vitamin C: 5mg (6%) | Calcium: 166mg (17%) | Iron: 3mg (17%)
Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
Course Casseroles, Dinner Recipes, Main DishCuisine American, TexMex
US CustomaryMetric
