Mexican Casserole

One of my favorite kinds of meals are the simple, but filling meals that satisfy everyone at my table. I hated casseroles as a child because I had serious issues with my food touching, I have since overcome my issues with mixed up food and have actually created a few casseroles of my own (I use the term created loosely since there is nothing new under the sun). Casseroles are perfect budget food because you don’t need a lot of ingredients to create a meal. In our home, we eat cuisine from a variety of countries and this allows for a bit of creativity and variety.

We are on a budget so one of the things I am always trying to do is make food stretch, I typically prepare dishes that will have leftovers for at least one night. Very rarely do I make meals that we can only eat once. Mexican casserole is very budget friendly because we always have rice and dried beans. This dish is always enough food for two nights and the kids love it! It’s a win all the way around, so let’s get to the recipe.


1 1/2 cup dry beans

1/3 cup uncooked rice

1 lb. ground turkey

1 large onion

5 cloves garlic

1 vegetable bullion cube

1 1/2 tsp. garlic powder

1 1/2 tsp. onion powder

1/2 tsp. cumin

1/2 tsp. adobo

1/2 tsp salt

1 cup of cheese

1 jar of salsa

Taco seasoning of your choice

Tortilla Chips (optional)

I used black beans, which I prepared in my crockpot.


Follow the package to prepare your bean for cooking. You want to get your beans on first to ensure they are done before you put your casserole together. I am obsessed with my crockpot so I throw my beans in the crockpot early in the day and go on with my other household tasks while they cook. For the beans you will need:

1/2 of the onion

3 cloves of garlic

1 vegetable bullion cube

1 tsp. garlic powder

1 tsp. onion powder

1/2 tsp. cumin

1/2 tsp. adobo


I used ground turkey, but you can use any ground meat.


1/2 onion

2 cloves of garlic

1/2 tsp garlic powder

1/2 tsp onion powder

Taco seasoning

Heat your skillet on medium heat, while you wash your meat. I use fairly lean ground turkey, (85/15) so I add about a teaspoon of oil to the skillet for sauteing my veggies. Add your oil, once it heats add the chopped onion and garlic.  Let the veggies cook for about 5 minutes then add your ground turkey, cook until done. Once the meat is done drain the oil and add your taco seasoning. Cook a few minutes more then remove from heat.


I love my rice cooker almost as much as my crockpot.


Prepare rice as directed by the packaging. I use Jasmine rice, but any rice will do.



Once everything is cooked it’s time to put the casserole together. You want a pan that can hold a layered dish, not something like a cookie sheet. Cover the bottom of your pan with a layer of rice, then put your beans in next it’s okay if some of the bean juice (pot liquor for you southerners) goes in too. Next, add your ground turkey,  then pour the jar of salsa on top. Finally, sprinkle the cup of cheese across the top you don’t have to use the whole cup if you don’t want to, I just do enough to cover the top.


Pop the cassetole in the ove on 350 degrees for 20 minutes or until cheese is melted and slightly crispy around the edges. Let cool for 5 minutes and then serve.

We eat this dish with tortilla chips, but you could also put it in a burrito or eat it with a fork.



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