Southwest Tuna Clamato® Casserole

Southwest Tuna Clamato® Casserole
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    Recipe Yield: 8

60 minutes

Jazz up your weeknights with this zesty take on a southwestern bean and tuna casserole


  • 2 cans (12 oz. each) StarKist® Chunk Light Tuna in Oil, drained
  • 1 cup Clamato®, Picante Juice
  • 2 Tbsp. tomato paste
  • ½ tsp. garlic powder
  • ½ tsp. cumin
  • 1 tsp. chili powder
  • ¼ tsp. paprika
  • 2 tsp. canola oil
  • ½ cup diced white onion
  • 1 can (14.75 oz.) fire roasted corn
  • 1 can (14.5 oz.) petite diced tomatoes, drained
  • 1 can (15.5 oz.) kidney beans, rinsed and drained
  • ½ cup diced red peppers
  • 2 cups cooked white rice
  • ¾ cup shredded cheddar cheese
  • 1 cup fried tortilla strips


  • Preheat oven to 350°F.
  • Mix Clamato® juice, tomato paste, garlic powder, cumin, chili powder and paprika in a medium bowl.
  • Heat oil in a medium skillet and sauté onion and red pepper until just softened.
  • In a large bowl mix together tuna, corn, tomatoes, beans, onion, peppers, and rice.
  • Mix in the Clamato® juice mixture and place in a 13x9 pan. Cover with aluminum foil and place in the oven. Bake for 40 – 45 minutes, until hot throughout.
  • Top with cheese and tortilla strips and serve.

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.