Pregnancy Friendly Turkey Taco Casserole
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Learn more →Ingredients
6 servings
Casserole
- 2 tbsp garlic-infused oil
- 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 noteOregano is fine during pregnancy in normal cooking amounts - this recipe uses about scant 1/4 tsp per serving. The caution is about concentrated oregano oil and large medicinal doses.
- 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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