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A spoon lifts a cheesy Mexican casserole, baked with seasoned rice, ground meat, and chopped green onions from a white oval dish.

Mexican Casserole

Mexican Casserole is one of my favorite crowd-pleasers because it’s hearty, satisfying, and doesn’t take much effort to throw together. It’s got all the flavor you’d expect from a good Mexican-inspired dish, and it fits right in at weeknight dinners, Cinco de Mayo, or other celebrations. You can make it ahead, stash it in the fridge, or freeze it for later, which makes it super convenient whenever you need comfort food. It also reheats beautifully, so nothing ever goes to waste.
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Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: casserole, Lunch, Main Course
Cuisine: Mexican
Keyword: Mexican casserole
Servings: 6
Calories: 387kcal
Author: Mandy Applegate

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

  • 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

[adthrive-in-post-video-player video-id="0oybMlCf" upload-date="2025-09-04T09:51:32+00:00" name="Cheesy Mexican Casserole for Family Dinners" description="An easy weeknight casserole the whole family will love." player-type="default" override-embed="default"]

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

Calories: 387kcal | Carbohydrates: 34g | Protein: 34g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 70mg | Sodium: 298mg | Potassium: 710mg | Fiber: 7g | Sugar: 5g | Vitamin A: 797IU | Vitamin C: 34mg | Calcium: 275mg | Iron: 3mg
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