Mexicali Casserole
Country Woman
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—Mrs. Gertrudis C. Miller, Evansville, Indiana
SERVINGS: 6
CATEGORY: Lower Fat
METHOD: Baked
TIME: Prep: 15 min. Bake: 55 min.
Ingredients:
- 1 pound ground turkey breast
- 1-1/2 cups chopped onions
- 1/2 cup chopped green pepper
- 1 garlic clove, minced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 cup water
- 2/3 cup uncooked long grain rice
- 1/3 cup sliced ripe olives
- 1/2 cup shredded reduced-fat cheddar cheese
Directions:
In a large skillet coated with cooking spray, cook the turkey, onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Sprinkle with chili powder and salt. Stir in the beans, tomatoes, water, rice and olives.
Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 50-55 minutes or until rice is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.