Description

This hearty Southwest Turkey Hash Casserole is the perfect blend of comfort and flavor. Filled with lean ground turkey, diced potatoes, colorful bell peppers, and classic Southwestern spices, it’s a wholesome dish that satisfies the whole family. Ideal for busy weeknights, weekend brunch, or meal prepping, this casserole brings warmth, texture, and a touch of spice to your dinner table. Inspired by Southwestern comfort food, it’s both nourishing and incredibly delicious — a one-dish wonder that never disappoints.

Ingredients

Scale

1 ½ pounds ground turkey
1 tablespoon olive oil
1 medium onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
3 cups diced potatoes (Yukon gold or russet, peeled if desired)
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon smoked paprika
½ teaspoon cumin
½ teaspoon garlic powder
¼ teaspoon cayenne pepper (optional)
Salt and black pepper, to taste
1 cup frozen corn, thawed
1 (10-ounce) can diced tomatoes with green chilies, drained
1 cup shredded cheddar or Monterey Jack cheese
½ cup sour cream (or Greek yogurt)
¼ cup chopped fresh cilantro

For Garnish

Fresh cilantro leaves
Sliced green onions
Diced avocado or extra sour cream (optional)

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Instructions

Preheat the oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish and set aside.
In a large skillet, heat olive oil over medium heat. Add ground turkey and cook for 6–8 minutes, breaking it apart with a spatula until browned and cooked through. Season with salt and pepper. Remove from the pan and set aside.
In the same skillet, add diced onion, red and green bell peppers, and potatoes. Cook over medium-high heat for about 10 minutes, stirring often, until the potatoes begin to soften and vegetables are tender. Add the minced garlic in the last minute of cooking.
Sprinkle in chili powder, smoked paprika, cumin, garlic powder, cayenne pepper (if using), salt, and black pepper. Stir well to coat the vegetables evenly in the spices.
Add the cooked turkey back to the skillet. Stir in the corn and diced tomatoes with green chilies. Let the mixture cook for another 3–4 minutes to blend the flavors.
Transfer the turkey and vegetable mixture into the prepared baking dish, spreading it evenly.
Top with shredded cheese, covering the surface evenly.
Bake for 20–25 minutes, or until the cheese is melted and bubbling.
Remove from the oven and let the casserole rest for 5–10 minutes.
Top with dollops of sour cream or Greek yogurt and sprinkle with chopped cilantro before serving. Add avocado slices or green onions if desired.

Notes

For best results, use Yukon gold or russet potatoes as they hold their texture and become perfectly tender in the oven. Adjust the spice level to your preference by reducing or increasing the cayenne pepper. This casserole is also great for meal prep — it keeps well in the fridge for up to four days and can be reheated in the microwave or oven. For a vegetarian twist, replace turkey with black beans and diced mushrooms. The dish can also be frozen for up to three months; thaw overnight before reheating. Serve warm with a side salad or cornbread for a complete meal full of Southwestern flavor.

Prep Time: 20 minutes
Cook Time: 45 minutes