Pescatarian Turkey Taco Casserole

Total time1 hr 10 min

Prep time20 min

Cook time45 min

4.5

(30)

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Ingredients

6 servings

Casserole

2 tbsp garlic-infused oil
6 scallions, green tops only, thinly sliced
1 ½ lb ground turkey
Chef's tip
Brown it just like ground meat, using the same amount. It's leaner than turkey, so add a little oil to the pan to keep it from sticking.
2 tsp ground cumin
1 ½ tsp smoked paprika
1 tsp dried oregano
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
Chef's tip
Use the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with chicken broth.
3 cups cooked white rice
1 ½ cups shredded cheddar cheese, divided
Chef's tip
If the dish is baked or melted, cover it or keep the heat gentle - dairy-free shreds melt more slowly than dairy cheese.

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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