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About This Recipe
This Cheesy Turkey Taco Rice Bake is the kind of easy, comforting dinner that checks all the boxes for a busy weeknight. Seasoned ground turkey, fluffy rice, black beans, corn, salsa, and creamy Greek yogurt are mixed together and baked under a layer of melty Mexican cheese.
It’s hearty, flavorful, and easy to customize with your favorite taco toppings. Plus, it’s a great way to use leftover cooked rice and can be prepped ahead of time for an even easier dinner.
For more family favorite meals, try my Cheesy One-Pan Turkey Taco Skillet, Easy Ground Turkey Enchiladas, Cheesy Chicken Sheet Pan Nachos, Homemade Crunchwrap Supremes, or Grilled Chicken Quesadillas.
Why You’ll Love This Turkey Taco Bake
- Easy to make: Just a few simple steps to throw everything together before going into the oven.
- Family-friendly: A simple weeknight meal the whole family will enjoy for your next taco night.
- Protein-packed: Ground turkey, black beans, and Greek yogurt add lots of filling protein & fiber.
- Great for leftovers: This bake reheats well, making it perfect for meal prep or next-day lunches.
- Easy to customize: Add your favorite taco toppings or swap in different vegetables, beans, or cheese.
- Ground turkey: Lean 93/7 ground turkey works well here, but you can use 99% lean turkey or substitute ground chicken or lean ground beef.
- Taco seasoning: Use your favorite store-bought taco seasoning or homemade taco seasoning.
- Rice: Cooked white rice keeps this recipe quick and easy. Brown rice or another cooked grain can also be used.
- Chunky salsa: Use mild, medium, or hot salsa depending on your preference.
- Plain Greek yogurt: Adds creaminess while also adding protein. Sour cream can be substituted if preferred.
- Black beans: Rinsed and drained. Pinto beans would also work well.
- Corn: Canned, frozen, or leftover cooked corn can be used.
- Red onion: Adds a little crunch and fresh flavor. You can substitute yellow onion or white onion.
- Shredded Mexican cheese: A Mexican cheese blend melts beautifully, but cheddar cheese, Monterey Jack, or Colby Jack cheese are also delicious.
- Optional toppings: Shredded lettuce, green onions, diced tomatoes or pico de gallo, sour cream or plain Greek yogurt, avocado, cilantro, jalapeños, or your favorite toppings.
- Make it spicier: Use hot salsa, spicy taco seasoning, or add diced jalapeños or diced green chilies to the filling.
- Lower carb: Swap the cooked rice for cooked cauliflower rice.
- Add more veggies: Stir in diced bell peppers, zucchini, spinach, or extra corn.
- Swap the protein: Ground chicken or lean ground beef can be used in place of the lean ground turkey.
- Use a different bean: Pinto beans, kidney beans, or a combination of beans can replace the black beans.
- Make it gluten-free: Make sure to use a certified gluten-free taco seasoning.
- Lower the dairy: Use a dairy-free yogurt and dairy-free shredded cheese.
- Serving options: Serve this cheesy casserole as is, on top of a bed of lettuce for taco salads, in flour tortillas, or tucked in lettuce wraps.
How To Make
The full printable recipe is below, but let me walk you through the process so you know what to expect when you’re making it!
1. Preheat the oven to 375 degrees F. Spray an 8×8-inch baking dish with cooking spray. Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up as it browns, until cooked through.
2. Stir in the taco seasoning.
3. In a large mixing bowl, add the cooked turkey, cooked rice, salsa, Greek yogurt, corn, black beans, half the shredded cheese and red onion.
4. Stir until well combined.
5. Transfer the mixture to the prepared baking dish and spread out evenly. Sprinkle the remaining cheese over top.
6. Cover with aluminum foil and bake for 15 minutes.
7. Remove the foil and bake for another 8–10 minutes, or until the cheese is melted and the edges are hot and bubbly.
8. Let cool for 5 minutes. Top with shredded lettuce, pico de gallo or diced tomatoes, Greek yogurt or sour cream, and avocado, if desired, and enjoy!
Store leftover turkey taco bake in an airtight container in the refrigerator for up to 4 days. Reheat individual portions in the microwave until warmed through, or cover the baking dish with foil and reheat in the oven.
You can also freeze the baked casserole. Let it cool completely, then portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
Helpful Tips
- Use freshly cooked or leftover rice: This recipe is a great way to use leftover rice from another meal. Just make sure your rice is cooked and cooled before mixing it into the casserole.
- Don’t skip draining the beans: Excess liquid from the black beans can make the bake watery, so rinse and drain them well.
- Choose your salsa wisely: A chunky salsa works best because it adds flavor and moisture without making the casserole too wet.
- Shred your own cheese: Freshly shredded cheese melts more smoothly and gives you that delicious, gooey cheese layer on top.
- Let it rest: Give the casserole about 5 minutes to cool before serving. This helps it set up slightly and makes it easier to scoop.
- Have fun with toppings: The toppings are what really make this taco bake! Add crushed tortilla chips, avocado, fresh tomatoes, cilantro, jalapeños, hot sauce, or a dollop of Greek yogurt.
Did you make this? If you snap a photo, please be sure leave a review, tag me on Instagram or TikTok at @LaurenFitFoodie or hashtag #LaurenFitFoodie so I can see your creations!
Cheesy Turkey Taco Rice Bake
Ingredients
- 1 lb lean ground turkey 93/7
- 1 (1 oz) packet taco seasoning
- 2 cups cooked white rice
- 3/4 cup chunky salsa (180g)
- 1/2 cup plain Greek yogurt (120g)
- 3/4 cup black beans (180g) rinsed and drained
- 1/2 cup corn
- 1/3 cup diced red onion (40g)
- 1/2 cup shredded Mexican cheese divided
- Optional for topping: shredded lettuce, diced tomatoes or pico de gallo, sour cream or plain Greek yogurt), avocado, etc.
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Instructions
- Preheat the oven to 375 degrees F. Spray an 8×8-inch baking dish with cooking spray.
- Heat a large skillet over medium heat. Add the ground turkey and cook, breaking it up as it browns, until cooked through. Stir in the taco seasoning.
- In a large mixing bowl, add the cooked turkey, cooked rice, salsa, Greek yogurt, corn, black beans, half the shredded cheese and red onion. Stir until well combined.
- Transfer the mixture to the prepared baking dish and spread out evenly. Sprinkle the remaining cheese over top.
- Cover with foil and bake for 15 minutes. Remove the foil and bake for another 8–10 minutes, or until the cheese is melted and the edges are hot and bubbly.
- Let cool for 5 minutes. Top with shredded lettuce, pico de gallo or diced tomatoes, Greek yogurt or sour cream, and avocado, if desired, and enjoy!
Notes
Nutrition Information
Nutrition is hand-calculated and accurate. No autocalulations! However, note that values can vary based on the brands you use and if you substitute ingredients.
