This hearty and nutritious casserole combines the bold flavors of a traditional taco with the convenience of a one-pan meal. It’s a great way to enjoy all the tastes of tacos without the need for individual shells, making it both fun and practical.

Ingredients

• 1 lb of lean ground turkey
• 1 tablespoon of olive oil
• 1 medium onion, chopped
• 2 garlic cloves, minced
• 1 can (15 oz) of black beans, drained and rinsed
• 1 can (15 oz) of corn kernels, drained
• 1 can (15 oz) of diced tomatoes with green chilies, undrained
• 1 packet (1 oz) of taco seasoning
• 1 cup of low-sodium chicken broth
• 1 cup of shredded reduced-fat cheddar cheese
• 1 cup of whole-grain brown rice or quinoa, cooked
• 1/4 cup of chopped fresh cilantro (optional)
• Salt and pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 375°F (190°C).
2. Cook the Turkey: In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 3 minutes.
3. Add the Turkey: Add the ground turkey to the skillet, cooking until browned and fully cooked, about 5-7 minutes. Break up the meat with a spatula as it cooks.
4. Mix in Remaining Ingredients: Stir in the taco seasoning, black beans, corn, diced tomatoes with green chilies, and chicken broth. Let the mixture simmer for about 5 minutes to allow the flavors to meld.
5. Combine with Rice: In a large mixing bowl, combine the turkey mixture with the cooked brown rice or quinoa.
6. Assemble the Bake: Pour the mixture into a greased 9×13-inch baking dish. Sprinkle the shredded cheddar cheese evenly over the top.
7. Bake: Place the dish in the preheated oven and bake for 20 minutes, or until the cheese is melted and bubbly.
8. Garnish and Serve: Once baked, remove from the oven and let it cool slightly. Garnish with chopped fresh cilantro if desired. Serve warm and enjoy!