Getting a hearty dinner on the table fast is one thing, but making it taste like more than a rush job is where it gets tricky. I make this Air Fryer Mexican Casserole on nights when time is tight, but I still want something warm and cheesy. It layers up familiar Tex-Mex ingredients in a way that’s cozy but not heavy, and there’s one simple step that makes it come together seamlessly.

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I love making this Air Fryer Mexican Casserole when I need a hands-off meal that’s satisfying. It fits everything from game night to an easy weeknight dinner, and it’s flexible enough to prep ahead or stash in the freezer. Leftovers keep well, too, so nothing goes to waste. It’s the kind of meal that fits into whatever kind of day you’re having.

Ingredients You’ll Need

You’ll need all the ingredients shown in the photograph below.

Top-down view of labeled ingredients for an Air Fryer Mexican Casserole, featuring ground turkey, rice, black beans, peppers, onion, cheese, spices, Greek yogurt, cilantro, and olive oil. — Air Fryer Mexican Casserole Ingredients. Photo Credit: Hungry Cooks Kitchen

How to Make Air Fryer Mexican Casserole with Step-By-Step Instructions

Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.

You’ll find making this casserole easy if you follow my simple instructions from skillet to air fryer.

Prepare the Baking Dish

Grease a 9×13-inch baking dish to keep the casserole from sticking and make cleanup easier, then set it aside. I love using this ceramic one because it fits perfectly in my air fryer and handles high heat with no warping.

Sauté the Vegetables

Heat olive oil in a large skillet over medium-high heat. I always grab my cast-iron skillet here; it heats evenly and gives the vegetables room to cook without crowding the pan.

Sauté the chopped yellow onion, green bell pepper, and red bell pepper for about 5 minutes until they are tender. I usually combine everything with this heat-resistant wooden spatula since it’s durable and safe for nonstick cookware.

Chopped red and green bell peppers, and onions sizzle in a cast iron skillet, setting the stage for a vibrant Mexican casserole on the countertop. — Sauté the onion, green bell pepper, and red bell pepper for 5 minutes.

A delightful Mexican casserole featuring ground meat atop a colorful bed of chopped green and red bell peppers in a cast iron skillet. — Add the ground turkey and cook for 4-5 minutes until it browns.

A cast iron skillet brimming with Mexican casserole delights—ground meat, diced red and green bell peppers, and aromatic spices—rests invitingly on the counter. — Season with cumin, salt, pepper, and Mexican seasoning.

Brown the Ground Turkey

Add lean ground turkey to the skillet along with ground cumin, Mexican seasoning, salt, and pepper. Sear for 4–5 minutes, breaking it up as it cooks, so it browns nicely and the meat is fully cooked through.

Stir in the minced garlic and cook for one more minute to release its aroma without burning it. If you hate mincing garlic by hand, a simple garlic press is worth having.

Mix in the Rice and Yogurt

Turn off the heat, then mix in the cooked brown rice and Greek yogurt to keep the yogurt from curdling and help it blend smoothly. I usually make the rice ahead of time in my rice cooker so it’s ready to throw in with no extra steps.

A skillet with cooked ground meat and diced vegetables is transformed into a delightful Mexican casserole, topped with cooked rice and a rich cream sauce, all mixed harmoniously with a wooden spoon. — Stir in your cooked brown rice and Greek yogurt.

In a sizzling skillet, a vibrant Mexican casserole comes to life, with cooked rice, seasoned ground meat, and colorful diced vegetables mingling together. A wooden spoon stands ready for stirring this flavorful fiesta. — Mix until just combined.

Layer the Casserole

Spread the refried black beans into the bottom of the prepared baking dish. I use a silicone spatula to level them out beautifully without scratching the dish or leaving anything behind.

Spoon the diced tomatoes with green chiles over the beans in an even layer.

Oval dish with a spread of black bean dip, reminiscent of a Mexican casserole, surrounded by a small bowl of chopped herbs and a glass bottle of oil on a textured surface. — Spread the refried black beans on the bottom of the greased baking dish.

Oval baking dish filled with layers of tantalizing Mexican Casserole, rich tomato sauce peeking from its surface; beside it, a small bowl of greens and a glass bottle stand ready to complete the vibrant scene. — Followed by the diced tomatoes with green chilies.

A white oval dish holds a Mexican casserole, showcasing layers of sliced vegetables and crumbled meat, all topped with chopped veggies. A wooden spoon rests inside, inviting you to savor its rich flavors. — Spoon the turkey and rice mixture over and spread it out evenly.

Add the Turkey Mixture and Cheese

Top with the turkey and rice mixture, spreading it out to cover the tomatoes. Finish with a generous layer of shredded Mexican cheese. I like to grate fresh cheese using this box grater because it’s fast and easy to clean.

Air Fry the Casserole

Bake in your air fryer at 400°F (200°C) for 10 minutes, just long enough for the layers to heat through and the cheese to get perfectly golden and bubbling. I love using my basket-style air fryer that fits a casserole dish and cooks evenly with no hot spots.

An oval baking dish filled with a ground meat mixture, topped with shredded cheese, surrounded by bowls of chopped herbs, lime wedges, and a bottle of oil—perfect for serving an Air Fryer Mexican Casserole. — Sprinkle the shredded Mexican cheese all over the top of the casserole.

A delicious Air Fryer Mexican Casserole topped with melted cheese and chopped green onions, served in a white oval dish next to an air fryer and small bowls of sliced green onions and herbs. — Bake in the air fryer for 10 minutes.

Garnish and Serve

Remove from the air fryer and top with chopped green onions and fresh cilantro. Serve warm and enjoy!

If I’m bringing this to a potluck or family dinner, I pack it in a hard-sided food container with a locking lid so it doesn’t slide around during transit. Then I put the container into this insulated casserole carrier to keep it warm until serving.

An Air Fryer Mexican Casserole topped with melted cheese and sliced green onions, served in a white dish with a spoon; lime wedges and extra green onions on the side. — Garnish with green onions and fresh cilantro.

Recipe Notes and Expert Tips

I’ve pulled together my best tips to help you make this Air Fryer Mexican Casserole a success every time.

Prep the vegetables well: Chop the onions and peppers evenly so they soften at the same rate when sautéed. I always use a sharp chef’s knife to slice the vegetables cleanly and neatly without tearing them.
Season the turkey properly: Add cumin, Mexican seasoning, salt, and pepper early so the flavors cook into the meat.
Don’t skip the garlic: Stirring it in after the turkey has browned makes sure it doesn’t burn but still adds depth.
Mix the rice gently: Combine the cooked rice and Greek yogurt until well blended, but avoid overmixing, as this can cause the mixture to become gummy.
Layer with care: Spread the beans and tomatoes smoothly before adding the turkey mixture to keep each layer distinct.
Use an oven-safe dish that fits: Make sure your 9×13 dish fits into your air fryer basket for even cooking.
Watch the cheese closely: Check at the 8-minute mark, as air fryers can brown faster depending on the model.

A hand lifts a serving of cheesy Air Fryer Mexican Casserole with ground meat, rice, and chopped green onions from a white dish. — Air Fryer Mexican Casserole. Photo Credit: Hungry Cooks Kitchen

How to Store Leftovers

Let the casserole cool completely before storing it in airtight containers and placing it in the fridge for up to 3 days. I usually pop leftovers into these glass airtight storage containers since they stack nicely and reheat evenly without staining.

To reheat, return portions to the air fryer at 350°F until warmed through. You can also freeze it by wrapping portions well in foil, then placing them in airtight containers for up to 2 months.

I use heavy-duty aluminum foil to wrap each piece securely before freezing. Then I transfer everything into these freezer-safe containers that seal tightly and don’t crack in the cold.

Thaw overnight in the fridge before reheating.

What to Serve With Air Fryer Mexican Casserole

This casserole pairs well with a crisp green salad, tortilla chips and salsa, or a side of roasted vegetables. You can also add guacamole or extra sour cream on top if you want to make it more filling.

A plate of cheesy Air Fryer Mexican Casserole with ground meat, black beans, and herbs, served with a fork and knife. Two lime halves and a casserole dish are nearby. — Air Fryer Mexican Casserole. Photo Credit: Hungry Cooks Kitchen

More Easy Recipes for You to Try at Home

Here are a few more air fryer casseroles that are quick to make and great for busy days.

Air Fryer Tuna Casserole
Air Fryer Million Dollar Casserole
Air Fryer Crack Chicken Casserole
Air Fryer Hamburger Casserole
Air Fryer Biscuits and Gravy Casserole

Air Fryer Mexican Casserole

Air Fryer Mexican Casserole is one of those meals that saves the day when time’s short but dinner still needs to feel complete. It’s easy to throw together, fits just about any occasion, and doesn’t ask for anything fancy. I like knowing I can prep it early, refrigerate it, or even freeze it for later. Whether it’s a weeknight or a weekend hangout, it just works.

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Prep Time: 15

Cook Time: 20

Total Time: 35

Servings:

Calories: 387kcal

Equipment

Ingredients

2 cups cooked brown rice
1 tablespoon olive oil
1 cup yellow onion chopped
½ cup green bell pepper chopped
½ cup red bell pepper chopped
1 pound lean ground turkey
1 ½ teaspoon ground cumin
Salt and pepper to taste
2 tablespoons Mexican seasoning
2 cloves garlic minced
1 cup Greek yogurt
1 ½ cup refried black beans
1 ½ cup Mexican cheese
1 ½ cup diced tomatoes with green chiles
Fresh cilantro
Chopped green onions

US Customary – Metric

Instructions

Grease a 9×13-inch baking dish and set aside.
In a large skillet over medium-high heat, heat the olive oil. Add the chopped onion and both bell peppers, cooking for about 5 minutes until softened.
1 tablespoon olive oil, 1 cup yellow onion, ½ cup green bell pepper, ½ cup red bell pepper
Add the ground turkey, cumin, salt, pepper, and Mexican seasoning. Cook for 4-5 minutes until the turkey is browned. Stir in the minced garlic and cook for another minute.
1 pound lean ground turkey, 1 ½ teaspoon ground cumin, Salt and pepper, 2 tablespoons Mexican seasoning, 2 cloves garlic
Mix in the cooked rice and Greek yogurt, stirring until well combined.
1 cup Greek yogurt, 2 cups cooked brown rice
Spread the refried black beans in an even layer in the prepared baking dish, followed by the diced tomatoes with green chilies.
1 ½ cup refried black beans, 1 ½ cup diced tomatoes with green chiles
Evenly distribute the turkey and rice mixture over the top, then sprinkle with shredded Mexican cheese.
1 ½ cup Mexican cheese
Bake in the air fryer at 400°F (200°C) for 10 minutes until the cheese is golden and bubbly.
Garnish with fresh cilantro and green onions before serving. Enjoy!
Fresh cilantro, Chopped green onions

Notes

Prep the vegetables well: Chop the onions and peppers evenly so they soften at the same rate when sautéed.
Season the turkey properly: Add cumin, Mexican seasoning, salt, and pepper early so the flavors cook into the meat.
Don’t skip the garlic: Stirring it in after the turkey has browned makes sure it doesn’t burn but still adds depth.
Mix the rice gently: Combine the cooked rice and Greek yogurt until well blended, but avoid overmixing, as this can cause the mixture to become gummy.
Layer with care: Spread the beans and tomatoes smoothly before adding the turkey mixture to keep each layer distinct.
Use an oven-safe dish that fits: Make sure your 9×13 dish fits into your air fryer basket for even cooking.
Watch the cheese closely: Check at the 8-minute mark, as air fryers can brown faster depending on the model.

Nutrition

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About the Author

A woman with long brown hair is smiling and standing with her arms crossed. She is wearing a sleeveless, black and white diamond-patterned dress.

Hey there! I’m Mandy

Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.

She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.

She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.

Air Fryer Mexican Casserole

Ingredients You’ll Need