Mexicali Casserole Recipe
Mexicali Casserole Recipe photo by Taste of Home

Mexicali Casserole Recipe

Read Reviews
4.5 14 14
Publisher Photo
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
Diabetic Exchange Test Kitchen Approved
TOTAL TIME: Prep: 15 min. Bake: 55 min.
MAKES: 6 servings


  • 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 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


  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

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
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."

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."

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!"

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!"

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."

Loading Image