Spicy Tex-mex casserole

Spicy Tex-mex casserole

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About this recipe: Spicy and hearty, this dish is rich in vitamins C, B6, E and folate.

Lynn Lewis

Serves: 6 

  • 1 tablespoon vegetable oil
  • 1 medium onion, coarsely chopped
  • 1 tablespoon chilli powder
  • ½ teaspoon cinnamon
  • ¼ teaspoon salt
  • 3 tablespoons plain flour
  • 1 can (400 g) diced tomatoes
  • 1 mild green chilli, finely chopped
  • 420 ml salt-reduced chicken stock
  • 250 g piece of oven-roasted turkey (available from delicatessens and supermarkets), sliced thinly and cut into cubes
  • 2 medium zucchini, cut into small cubes
  • 1 cup (150 g) frozen corn kernels
  • 1½ cups (285 g) cooked long-grain white rice
  • 1 cup (120 g) coarsely grated 25% reduced-fat cheddar cheese

Prep:15min  ›  Cook:55min  ›  Ready in:1hr10min 

  1. Preheat oven to 180°C. Heat oil in a large saucepan over medium heat. Add onion; sauté until softened, 5 minutes. Stir in the chilli powder, cinnamon, salt and flour. Cook, stirring, 2 minutes. Stir in the tomato, chilli and stock. Cook, stirring, until slightly thickened, about 2 minutes. Off the heat, stir in the turkey, zucchini, corn and rice. Pour the mixture into an ungreased 23 x 23 x 5 cm baking dish. (This recipe can be prepared ahead to this point.)
  2. Bake until mixture is bubbling, about 40 minutes. Sprinkle with cheese. Bake until cheese has melted, about 5 minutes. Let stand 5 minutes before serving.

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Reviews (2)


Used different ingredients. You Can also use Canadian cheese or american cheese rather than cheddar - 16 Jan 2011


You Can also use Canadian cheese or american cheese rather than cheddar - 16 Jan 2011

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