My mom made this meal for us growing up, and we loved it. Scarfed it down. Seriously, when my brother and I were teenagers, my family would eat almost an entire 9x13 pan of this stuff. It's that yummy. And comforting. And its easy enough that teenagers can make it by themselves. Plus, if you manage to keep some leftovers for the next day, they are just as good!
Prep Time: 20 minutes
Cook Time: 20 minutes
Keywords: entree cheese rice turkey tomatoes fall winter
Ingredients (6 servings)
- 1 lb ground turkey
- 1 clove garlic, minced
- 2-3 tsp taco seasoning (I make my own following this recipe, but store-bought is fine, too)
- 1 cup rice (uncooked)
- 2 cups water
- 28 ounces petite cut tomatoes
- 1 jar queso
- sour cream
- tortilla chips
Preheat oven to 350F.
Heat a medium skillet over medium heat.
Cook the ground turkey until no longer pink.
Add the garlic and the spices and saute 1 minute.
Add in the tomatoes and let simmer on low while you cook the rice.
In a medium pan, combine 1 cup rice and 2 cups water and simmer 15 minutes, until done.
Add the rice and half of the jar of queso to the turkey, stirring well.
Pour the mixture into a 9x13 pan.
Spread the remaining queso over the top of the casserole.
Bake for 20 minutes, or until bubbly.
Serve with sour cream and tortilla chips (you can either crunch the chips up on top or you can use the chips to scoop the casserole and eat it that way).
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