Tex Mex Turkey Corn And Barley Casserole Recipe


Preparation Time15 MinCooking Time15 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
MethodMain Ingredient
Interest Group


 Olive oil/Canola oil2 Tablespoon
 Onions2 , coarsely chopped
 Sweet pepper1 Large, coarsely chopped (Red / Green Variety)
 Finely chopped hot chilies1 Teaspoon
 Barley1 Cup (16 tbs), rinsed
 Chicken stock1 3⁄4 Cup (28 tbs)
 Canned crushed tomatoes14 Ounce (1 Can)
 Shredded cooked turkey2 Cup (32 tbs)
 Frozen corn kernels1 Cup (16 tbs), thawed
 Salt1⁄8 Teaspoon
 Pepper1⁄8 Teaspoon

Nutrition Facts

Serving size

Calories 492 Calories from Fat 118

% Daily Value*

Total Fat 13 g20.4%

Saturated Fat 2.6 g13.1%

Trans Fat 0 g

Cholesterol 80.3 mg

Sodium 435.2 mg18.1%

Total Carbohydrates 59 g19.7%

Dietary Fiber 10.7 g42.6%

Sugars 7.6 g

Protein 35 g70.5%

Vitamin A 36.1% Vitamin C 96.3%

Calcium 8.4% Iron 24.6%

*Based on a 2000 Calorie diet


1. Preheat the oven to 325°F.

2. In a flameproof casserole, heat the oil over moderate heat.
3. Add the onions, sweet and chili peppers and sauté, for 5 to 7 minutes or until tender crisp.
4. Add the barley and sauté for a few minutes until coated with oil.
5. Tip in the stock, crushed tomatoes, and seasonings and bring to a boil.
6. Stir in the shredded turkey.
7. Cover the casserole with a tight fitting lid and transfer it to the preheated oven.
8. Braise, for about 50-55 minutes, stirring occasionally.
9. Stir in the corn and bake covered for another 5-10 minutes until the barley and corn are tender and all liquid is absorbed.
10. Remove and let stand covered for 5 minutes.

11. Dish out onto a serving plate or serve directly from the casserole.