Mexican Casserole Recipe
Add Preferred SourceMaking Mexican Casserole is an easy way to bring a little Tex-Mex comfort to your table without spending hours in the kitchen. In a casserole, you’ve got lean ground turkey, sautéed veggies, creamy rice, and a kick of spice from Mexican seasoning, all baked with melty cheese on top. This is the ultimate dish that will always make you want more.
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This casserole is one of my go-to casserole recipes when I want to make something hearty for a hungry crowd. It gives all the Mexican flavor without the take-out cost and is perfect for weeknight dinners, Cinco de Mayo, or when you need comfort food. Perfect for meal prep and freezes well—I think you’ll love it.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make 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.
This Mexican Casserole is simple to make if you follow my step-by-step instructions.
Sauté the Vegetables
Heat olive oil in a large skillet over medium-high heat. Toss in the chopped onion, green bell pepper, and red bell pepper, and cook for about 5 minutes.
You’re looking for the veggies to soften and start to develop some nice color. If you hate the mess of oil splattering everywhere (been there), using this splatter screen helps keep your stovetop way cleaner—and it fits snugly over most pans without getting in your way.
Cook the Ground Turkey
Add the ground turkey to the pan and season with cumin, salt, pepper, and Mexican seasoning. Cook for 4–5 minutes until it browns.
Once it’s no longer pink, stir in the minced garlic and let it cook for one more minute so the flavors can blend. I like using a silicone spatula here because it scrapes the bottom clean without scratching your skillet.
Mix in the Rice and Yogurt
Turn the heat down a bit and stir in your cooked brown rice and Greek yogurt—this mixture should come together smoothly and have a creamy texture that helps bind everything together.
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
If you’re making the rice fresh, I always rely on my Rice Cooker. It sounds fancy, but it basically babysits your rice for you and keeps it warm for hours, which is helpful when you’re multitasking dinner and laundry (or trying to keep a toddler from scaling the pantry).
Layer the Casserole
Grease your 9×13-inch baking dish, this is the one I use, and spread the refried black beans on the bottom, followed by the diced tomatoes with green chilies. Spoon the turkey and rice mixture over and spread it out evenly.
Add Cheese and Bake
Sprinkle the shredded Mexican cheese all over the top, then bake the casserole in your preheated oven at 350°F for about 15 minutes, just until it’s heated through.
Switch to broil and cook for another 3–4 minutes until the cheese gets golden and bubbly.
Garnish and Serve
Once it’s out of the oven, top the casserole with chopped green onions and a handful of fresh cilantro.
Let it sit for a couple of minutes, then serve it up warm. Enjoy!
I’ve even brought this casserole to potlucks packed snugly in my Insulated Casserole Carrier, which keeps it warm without turning your car into a cheesy oven.
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
Instructions
- Preheat the oven to 350°F (180°C) and grease a 9×13-inch baking dish.
- 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 for 15 minutes until heated through, then broil for 3-4 minutes until the cheese is golden and bubbly.
- Garnish with fresh cilantro and green onions before serving. Enjoy!Fresh cilantro, Chopped green onions
Video
Notes
- Preheat for Even Cooking: Make sure your oven is fully preheated before baking so the casserole heats evenly from the start.
- Give the Veggies Time: Letting the peppers and onions soften adds great flavor and texture to the final dish.
- Brown the Turkey Completely: You want the turkey cooked through before adding garlic, not only to build flavor but also to make sure everything’s safe to eat.
- Cool It Down Slightly for Yogurt: Stir in the yogurt once the heat is lowered a bit to keep it from curdling.
- Spread Each Layer Evenly: This helps you get all the good stuff in every bite—no dry or overly soggy parts.
- Use Fresh Cheese for Better Results: Pre-shredded works, but shredding your own melts a little better and gives a richer flavor.
- Keep an Eye on the Broiler: Don’t walk away during that last step—the cheese can go from perfect to burnt fast.
- Add Garnishes at the Last Minute: Cilantro and green onions bring freshness, so add them right before serving.
Nutrition
SERIOUSLY GOOD
CASSEROLES
37 EASY RECIPES designed for days when you want one dish to do all the work for you. Expect rich, mouthwatering layers that are just begging to be on your dinner table.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Breakfast Casserole
∙ Cheeseburger Casserole
∙ Four Cheese Ravioli Casserole
∙ Chicken Pot Pie Casserole
∙ Sweet Potato Casserole
...and much more!
Recipe Notes and Expert Tips
I’ve put together a few tips that’ll help make your Mexican casserole even easier to make and turn out the way it’s meant to:
- Preheat for Even Cooking: Make sure your oven is fully preheated before baking so the casserole heats evenly from the start.
- Give the Veggies Time: Letting the peppers and onions soften adds great flavor and texture to the final dish.
- Brown the Turkey Completely: You want the turkey cooked through before adding garlic, not only to build flavor but also to make sure everything’s safe to eat.
- Protein Variation: You can easily use ground beef instead of turkey.
- Cool It Down Slightly for Yogurt: Stir in the yogurt once the heat is lowered a bit to keep it from curdling.
- Spread Each Layer Evenly: This helps you get all the good stuff in every bite—no dry or overly soggy parts.
- Use Fresh Cheese for Better Results: Pre-shredded works, but shredding your own melts a little better and gives a richer flavor.
- Keep an Eye on the Broiler: Don’t walk away during that last step—the cheese can go from perfect to burnt fast.
- Add Garnishes at the Last Minute: Cilantro and green onions bring freshness, so add them right before serving.
How to Store Leftovers
Let the casserole cool before storing it, but refrigerate it within 2 hours after it’s cooked. To store it in the fridge, cover it tightly with plastic wrap or foil, or transfer individual portions into an airtight container. This casserole can chill in your fridge for up to 4 days.
You can freeze it for up to 3 months. Just make sure it’s all sealed properly in a freezer-safe container. When you’re ready to eat, let it thaw overnight in the fridge and reheat it in the oven at 350°F or in the microwave until hot.
What to Serve With Mexican Casserole
This casserole goes great with corn tortillas, tortilla chips, guacamole, or a quick avocado and corn salad. You could also serve it with roasted veggies, salsa, or even a simple green salad with lime dressing.
More Easy Recipes for You to Try at Home
If you’re a fan of casseroles, then you should try my other easy recipes!
- Million Dollar Casserole
- Cheesy Potato Casserole
- Crack Chicken Casserole
- Cheddar Hashbrown Casserole
- Chicken and Broccoli Casserole
About the Author
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.
