Nickel Allergy Friendly Turkey Taco Casserole

Total time1 hr 10 min

Prep time20 min

Cook time45 min

Nickel Allergy Friendly Turkey Taco Casserole

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Ingredients

6 servings

Casserole

2 tbsp garlic-infused oil
FODY Low FODMAP Garlic-Infused Olive Oil (250ml)La Tourangelle Infused Garlic Oil Garlic Gold USDA Certified Organic Extra Virgin Olive Oil Infused with Garlic Low FODMAP Tantillo Roasted Garlic Infused Avocado Oil Bari Olive Oil Flavor Infused Garlic - 8.45 Fl. Oz.
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6 scallions, green tops only, thinly sliced
1 ½ lb ground turkey
2 tsp ground cumin
1 ½ tsp smoked paprika
1 tsp dried oregano
Ingredient note
Herbs and spices can carry nickel, so a low nickel diet limits them, but the small amount of oregano used to season this recipe is likely fine. If you prefer to always avoid oregano, please tap it and change its rating to Red.
½ tsp ground coriander
¼ tsp cayenne pepper
1 tsp salt
½ tsp black pepper
1 can (14.5 oz) diced tomatoes, drained
1 can (4 oz) diced green chiles, drained
1 cup frozen corn kernels, thawed
1 cup chicken broth
3 cups cooked white rice
1 ½ cups shredded cheddar cheese, divided

For serving

scallion green tops, thinly sliced (optional)
sour cream, for serving (optional)

Instructions

1
Preheat the oven to 375°F (190°C). If your skillet is not oven-safe, have a 9×13-inch baking dish ready.
2
Heat the garlic-infused oil in a large (12-inch) oven-safe skillet over medium heat until shimmering. Add the scallion green tops and cook, stirring, until softened and fragrant, about 2 minutes.

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