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Mexicali Casserole Recipe
Mexicali Casserole Recipe photo by Taste of Home
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Mexicali Casserole Recipe

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4.5 14 14
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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
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES:6 servings
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 6 servings

Ingredients

  • 1 pound lean ground turkey
  • 2 medium onions, chopped
  • 1 small green pepper, chopped
  • 1 garlic clove, minced
  • 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 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1/2 cup shredded reduced-fat cheddar cheese

Nutritional Facts

1 serving: 348 calories, 10g fat (3g saturated fat), 66mg cholesterol, 508mg sodium, 41g carbohydrate (0g sugars, 9g fiber), 24g protein Diabetic Exchanges: 2 starch, 3 lean meat, 2 vegetable.

Directions

  1. Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat 6-8 minutes or until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt.
  2. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, 50-55 minutes or until rice is tender. Sprinkle with cheese. Bake, uncovered, 5 minutes longer or until cheese is melted. Yield: 6 servings.
Originally published as Mexicali Casserole in Country Woman January/February 2005, p36


Reviews for Mexicali Casserole

AVERAGE RATING
(14)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (4)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
sdipiazza 241341
Reviewed Jan. 8, 2016

"This is a good recipe but the rice was cooked to mush after 50 minutes. Next time I make it I will make it as a skillet dish and cook on the stove."

MY REVIEW
jud--dee 225869
Reviewed May. 4, 2015

"I hate when people change up a recipe so much. I used 5 min. rice and did use water too. It was really great as is."

MY REVIEW
dianedrugas 225793
Reviewed May. 2, 2015

"Great recipe! I added a few chili cheese fritos on top and sliced avocado on the side to spice it up a bit

Will make it again!"

MY REVIEW
Desiree71 225714
Reviewed May. 1, 2015

"I made this with diced rotisserie chicken from the local grocery store and added about half a packet of taco seasoning and the hubby loved it! The whole house smelled like a Mexican fiesta! Next time I think I will skip the rice altogether and add more vegie to get the calorie count even lower! There's so much you can do with this recipe! IT's awesome!"

MY REVIEW
Angel182009 217632
Reviewed Jan. 11, 2015

"Overall this recipe was good and I will make it again but with a few changes. I think the rice could have been more moist and fluffy so I am going to try instant rice to see if that helps. I also thought it was a little dry. So I made try adding a cup or two of salsa to the mix. As far as this being a light and easy recipe to make, it was and that made it great for me to put together for a big family dinner."

MY REVIEW
Lowcalmama 216810
Reviewed Jan. 3, 2015

"Awesome dish! I cooked the rice first. I used diced tomatoes with green Chili's. My husband and I loved it!"

MY REVIEW
Stellaca 145071
Reviewed Nov. 7, 2014

"Im concerned about the high sodium, 508 is way too much, with my diabetes and high blood pressure, I need to cut back, any ideas? I would appreciate. I know 1/2 tsp of salt shouldn't bring it up that high, I don't use any kind of salt anyways."

MY REVIEW
kgburgess 66880
Reviewed Jul. 7, 2012

"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!"

MY REVIEW
amandakaye747 57960
Reviewed Dec. 12, 2011

"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."

MY REVIEW
Peaches_77 66807
Reviewed Aug. 29, 2011

"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."

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