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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
  • 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

Directions

  • 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.
  • 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.

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Mexicali Casserole (continued)

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.