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Mexicali Casserole

Mexicali Casserole
If you like Mexican food but are watching your diet, try this tasty bake. It takes advantage of ground turkey and reduced-fat cheese without sacrificing flavor.—Mrs. Gertrudis C. Miller, Evansville, Indiana
6 ServingsPrep: 15 min. Bake: 55 min.

Ingredients

  • 1 pound lean ground turkey
  • 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

  • Preheat oven to 375°. In a large skillet coated with cooking
  • spray, cook turkey, onions and green pepper over medium heat until
  • meat is no longer pink and vegetables are tender. Add garlic; cook 1
  • minute. Drain. Sprinkle with chili powder and salt. Stir in beans,
  • tomatoes, water, rice and olives.
  • Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover
  • and bake 50-55 minutes or until rice is tender. Uncover; sprinkle
  • with cheese. Bake 5 minutes or until cheese is melted. Yield: 6
  • servings.
© Taste of Home 2013

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Mexicali Casserole (continued)

Nutrition Facts: 1 serving equals 348 calories, 10 g fat (3 g saturated fat), 66 mg cholesterol, 508 mg sodium, 41 g carbohydrate, 9 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.
© Taste of Home 2013