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Mexicali Casserole Recipe

Mexicali Casserole Recipe photo by Taste of Home

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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

This recipe is:

Diabetic Friendly

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Mexicali Casserole Recipe

Prep: 15 min. Bake: 55 min.

Yield: 6 Servings

15 55 70

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.

Nutritional 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.

Originally published as Mexicali Casserole in Country Woman January/February 2005, p36

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Reviews for Mexicali Casserole

Mexicali Casserole

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Reviewed on Jul. 07, 2012 by kgburgess

This was so yummy and easy to make! I made just a few changes based on other reviews. First, I used ground chicken that I got on sale instead of ground turkey. Because others said the rice didn't cook through, I used 1 bag of Success boil-in-the-bag brown rice and cooked it before adding it to the mixture in the skillet. Because I pre-cooked the rice, I omitted the cup of water entirely. I also added a little extra chili powder and some taco seasoning to taste before I put it in the oven. Because everything was pre-cooked, it wasn't necessary to bake it for a long time, only to melt the cheese, so I baked it uncovered in the oven for just 10 minutes. It was awesome! It was flavorful without being too spicy for kids, and that was great. I will definitely be making it again!

Reviewed on Dec. 12, 2011 by amandakaye747

This is a great base recipe - I substituted ground beef and black beans. Only thing I would suggest is it needs a bit more spice - perhaps more chili powder.

Reviewed on Aug. 29, 2011 by Peaches_77

I love it! I've made this recipe a couple of times, but to speed up the process a bit, I do it all in a large pan on the stovetop and boil the rice separately. It seems to become tastier the longer it "rests" after cooking.