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Leftover Turkey and Cheesy Rice Skillet Nachos

Leftover Turkey and Cheesy Rice Skillet Nachos dish


3 cups cooked Riceland Long Grain Rice
4 cups shredded cooked turkey
1 24-ounce jar salsa
1 15.25-ounce can corn, drained
1 15.25-ounce can black beans, drained
1 cup sour cream
4 cups shredded cheese, divided
2 teaspoons cumin
Salt and pepper
1 large bag tortilla chips


Cilantro, chopped
sliced avocado, optional
sliced olives, optional
sliced jalapeno, optional
diced tomatoes, optional
diced onion, optional


Cook rice according to package directions.

Preheat oven to 350 degrees.

In a large bowl, add cooked turkey (or chicken), salsa, corn, beans, sour cream, 2 cups cheese, seasonings, and cooked rice. Stir until well combined.

Layer skillet (or sheet pan) with tortilla chips. Evenly spread rice and turkey mixture over chips. Sprinkle 1 cup shredded cheese over the top of rice mixture. Repeat second layer.

Bake for 20 to 25 minutes or until heated through and the cheese is melted.

Sprinkle with optional ingredients or let individuals sprinkle their favorite ingredients onto their perfect bite.