This post may contain affiliate links. See my disclosure policy for more info.
I love casseroles. They are classic comfort food for me. In this Tex-Mex casserole I paired whole grain elbow macaroni with cauliflower rice, taco seasoned ground turkey, corn, onion, red bell pepper, queso and shredded cheese. The elbow macaroni stands out while the cauliflower rice vanishes into the background. The ground turkey provides a satisfying hit of protein and the cheese adds that ooey gooey goodness.
I went for creaminess in this recipe but for those who like their casseroles more saucy, you can easily add your favorite taco sauce or a can of RO-TEL to the mix. This Tex-Mex casserole is hearty and satisfying. For lunch you can pair it with a warmed tortilla and some fruit. As a main dinner course, you can serve it with a side salad, refried beans, roasted veggies, a slice of cornbread, homemade tortilla chips and some salsa – the possibilities are endless.
The hubby is a cardiac patient so we limit extra toppings when eating this casserole. If you do not have restrictions or you have calories or points to spare, you can top it with light sour cream, slices of avocado or guacamole or any other topping that pairs well with tacos.
This casserole is a great take along to potluck dinners, tailgate parties or game day eats. And best of all, kids like it too.
Please see the recipe card below for exact amounts and directions.
Ingredient Round Up
- Lean ground turkey – You can substitute ground beef or chicken.
- Onion
- Bell pepper – I used a red bell pepper.
- Chili powder
- Garlic powder
- Ground cumin
- Ground coriander
- Paprika
- Black pepper
- Salt to taste
- Cauliflower rice
- Barilla whole grain elbows
- Frozen corn
- Tostitos medium queso or your favorite brand
- Kraft fat free shredded cheddar
- Velveeta shreds
Making the Casserole
- Chop the onion and red bell peppe and then microwave it on high until they are tender. Set aside.
- Place the lean ground turkey into a skillet and break it up with a meat masher or wooden spoon. Add some water to the skillet to facilitate cooking. When the meat is cooked, transfer it to a colander to drain off the liquid. Rinse with cold water to remove any residue fat.
- Return the drained ground turkey to the skillet. Add the chopped onion and bell pepper, chili powder, cumin, coriander, paprika, black pepper to the meat with the water.
- Mix all the spices into the meat and cook until the water is substantially reduced.
- Microwave the frozen cauliflower following the package instructions. Drain the liquid when done and transfer to a large mixing bowl.
- Cook the elbow macaroni until done. Drain the water and add the pasta to the mixing bowl.
- Add the queso to the cauliflower rice and elbow macaroni and mix thoroughly.
- Thaw the corn in the microwave and then add it to the cauliflower rice/macaroni mix and stir it in.
- Add the ground turkey mixture to the the rest of the casserole ingredients and toss until they are well incorporated. Taste the mixture. Add salt if you think it’s needed.
- Transfer the casserole mixture to a baking pan that was sprayed with Pam.
- Toss the Velveeta shreds together with the fat free shredded cheddar and then sprinkle the cheese mixture over the top of the casserole.
- Cover the casserole with aluminum foil and bake until done.
- Serve and enjoy.
Serving Ideas
- Tex Mex casserole can be served for lunch or dinner.
- You can serve it with a side of refried beans, a side salad, a side of black beans, tortilla chips and salsa, or a warmed corn or flour tortilla.
- This casserole is a great take along to a church supper or potluck get together with family and friends.
- Tex Mex casserole is a great dish for a tailgate party or to serve on game day.
WW 3 pt per serving per 1/6 of casserole, 4 pt per 1/4 of casserole
Servings: 6 servings
Calories: 268kcal
Equipment
- Cutting board
- Chef knife
- skillet
- mixing bowl
- baking pan or casserole dish
- microwaveable plate/bowl
- measuring spoons and cups
- Wooden spoon
- aluminum foil
Ingredients
- 20 oz 93% lean ground turkey; ground beef or chicken can be substituted
- ½ c chopped onion
- ½ c chopped red bell pepper; other colored peppers can be substituted
- 12 oz cauliflower rice
- 3 oz dry Barilla whole grain elbows or pasta of your choice
- 1½ c frozen corn
- 4 tbsp Tostitos medium con quesso or brand of your choice
- 3 tsp chili powder
- 1½ tsp ground cumin
- ½ tsp ground coriander
- ½ tsp paprika
- 1 tsp garlic powder
- ¼ tsp black pepper
- salt to taste ( I didn't use any.)
- water
Instructions
- Preheat the oven to 350℉.
- Place a pot of water on the cook top to boil for the elbow macaroni.
- Chop the required amount of onion and red bell pepper and place it on a paper plate or microwaveable plate. Microwave on high for 60-90 sec until the veggies are tender. Set aside.
- Place the lean ground turkey in a skillet. Use a meat masher or wooden spoon to break up the ground turkey into crumbles. Add about ⅓ c of water to the skillet to facilitate the cooking process.
- When the ground turkey is cooked, transfer it to a colander over the sink to drain away excess water and fat. Rinse the ground turkey with cold water to further rinse away any remaining fat.
- Add the drained ground turkey back to the skillet along with the cooked onion and red pepper, garlic powder, chili powder, ground cumin, ground coriander, paprika, black pepper, and ¾ c of water to the skillet. Stir to mix all the ingredients and spices together. Cook over medium heat until most of the water is evaporated. Remove from the heat and set aside.
- Place the elbow macaroni into the pot of boiling water and cook until done. Drain the elbows and add to a large mixing bowl.
- Microwave the cauliflower rice according to package directions. When it's done, drain off any water. Add it to the mixing bowl with the elbow macaroni.
- Add the Tostitos medium con queso to the mixing bowl. Gently stir the queso into the cauliflower rice and elbow macaroni until they are evenly coated with the queso.
- Microwave the frozen corn for 2 min and then drain off any liquid. Add the corn to the cauliflower rice and elbow mixture and stir to evenly incorporate it into the other ingredients.
- Add the ground turkey mixture to the mixing bowl and stir until it is evenly mixed in with the cauliflower rice, elbow and corn mixture. Taste the mixture and add salt if you think it's needed.
- Transfer the casserole mixture from the mixing bowl into a baking pan or casserole dish sprayed with Pam. Spread the casserole mixture into an even layer.
- Mix the Velveeta shreds and fat free shredded cheddar cheese together and then sprinkle it over the casserole.
- Cover the casserole with aluminum foil and place it in the preheated oven. Bake at 350℉ for 30-35 min until the cheese is melted. Remove from the oven when done and remove the foil.
- Serve and enjoy. Refrigerate any leftovers. They reheat in the microwave well.
Notes
I tasted the casserole mixture before transferring it to the baking pan. I was satisfied with the salt level and did not add any salt to it. If you add salt to the ingredients, then you will need to add that to the sodium content in the nutritional info.
The recipe made 7 c of casserole mixture before adding the cheese on top.
I divided the finished casserole into 6 servings. A serving with a side of veggies or salad was a satisfying meal for the hubby and me.
The nutritional data for 1/6 of the casserole serving size is at the very bottom of the recipe card.
If you should want a larger portion size, the nutritional data for 1/4 of the casserole is below.
cal. 402 kcal | fat 12.8 g| sat. fat 2.8 g | carb. 36.8 g | fiber 6 g | sugar 4.5 g | protein 36.8 g | sodium 616 g
Nutrition
Serving: 1serving | Calories: 268kcal | Carbohydrates: 24.5g | Protein: 24.5g | Fat: 8.5g | Saturated Fat: 2.3g | Sodium: 411mg | Fiber: 4g | Sugar: 3g
Tried this recipe?Let us know how it was!
