South Of The Border Casserole

This South Of The Border Casserole is a comforting, family-friendly meal that blends savory ground turkey with tender elbow macaroni and a medley of Mexican spices. The dish features a rich mixture of onions, celery, and green chilies simmered with cumin and cayenne for a warm, aromatic base. Topped with a generous layer of melted Muenster and sharp Cheddar cheeses, it offers a satisfying texture and bold flavor profile perfect for weeknight dinners. Its easy to prepare using pantry staples and leftovers keep well in the fridge, making it a practical choice for busy households. Serve with a simple side salad or tortilla chips for a complete, hearty experience.

Cooking Method: Baking, Stewing

Cuisine: Mexican

Courses: Main Courses

Difficulty: Intermediate

Servings: 6

Calories: 30.8

Description

This South Of The Border Casserole is a comforting, family-friendly meal that blends savory ground turkey with tender elbow macaroni and a medley of Mexican spices. The dish features a rich mixture of onions, celery, and green chilies simmered with cumin and cayenne for a warm, aromatic base. Topped with a generous layer of melted Muenster and sharp Cheddar cheeses, it offers a satisfying texture and bold flavor profile perfect for weeknight dinners. Its easy to prepare using pantry staples and leftovers keep well in the fridge, making it a practical choice for busy households. Serve with a simple side salad or tortilla chips for a complete, hearty experience.

Ingredients

1 (7-oz) package elbow macaroni
1 lb ground turkey
1 medium onion, chopped
1 cup sliced celery
1 (4-oz) can diced green chilies, drained
1 (16-oz) can whole tomatoes, cut up and undrained
2 teaspoons beef flavor instant bouillon
1/2 teaspoon seasoned salt
1/4 teaspoon ground cumin
1 dash cayenne pepper
1/2 cup sliced pitted ripe olives
1 1/2 cups (6-oz) cubed Muenster cheese
1 1/2 cups (6-oz) cubed Cheddar cheese

Directions

1
Preheat oven to 350 degrees F (175 degrees C).
2
Cook elbow macaroni in a large pot of boiling water according to package directions until al dente; drain well.
3
In a large skillet or Dutch oven over medium-high heat, combine ground turkey, chopped onion, and sliced celery.
4
Cook, stirring occasionally, until the turkey is browned and the vegetables are tender, about 5-7 minutes.
5
Stir in the drained green chilies, undrained tomatoes, bouillon, seasoned salt, cumin, cayenne pepper, and sliced olives.
6
Reduce heat to low and simmer the mixture for 10 minutes, stirring occasionally, until slightly thickened.
7
In a large bowl, combine the cooked macaroni, the meat and vegetable mixture, and the cubed Muenster and Cheddar cheeses; toss gently to combine.
8
Transfer the mixture to a 3-quart baking dish or casserole.
9
Cover the dish with foil.
10
Bake in the preheated oven for 20 minutes, or until heated through and the cheese is melted.
11
Remove from oven and let stand for 5 minutes before serving.

Nutrition Facts

Servings 6

Amount Per Serving
Calories 30.8kcal

% Daily Value *
Total Fat 0.2g1%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 0.0mg0%
Total Carbohydrate 6.5g3%
Dietary Fiber 0.4g2%
Sugars 0.1g
Protein 1.1g3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Storage: Refrigerate leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven until hot.

Substitutions: You can substitute ground beef or chicken for the turkey. For a vegetarian version, omit the meat and add extra beans or lentils.

Variations: Add a dollop of sour cream or guacamole on top after baking for extra creaminess. Fresh cilantro or diced jalapeos can also be added for a fresh kick.

Keywords: casserole, mexican, turkey, macaroni, cheese, baked, dinner, family, comfort food, green chilies, cumin, savory, easy, weeknight, hearty, leftovers, oven, meat, pasta, spicy, dinner idea

Read it online: https://www.chefs-mate.com/recipe/south-of-the-border-casserole/