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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. —Gertrudis C. Miller, Evansville, Indiana
  • 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

Directions

  • Preheat oven to 375°. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. 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, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.
Nutrition Facts
1 serving: 331 calories, 9g fat (3g saturated fat), 59mg cholesterol, 604mg sodium, 38g carbohydrate (5g sugars, 6g fiber), 25g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

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Reviews

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Average Rating:
  • resalee
    May 8, 2020

    Enjoyed it very much! The rice was not fully cooked after 55 minutes so left it in a little longer but other than that it turned out delicious.

  • JLinnGS
    Mar 31, 2020

    It was ok. I did add a little extra diced tomatoes, chili power and put some corn in. I had left overs and thought it was better the next day.

  • Laurie73
    Jul 28, 2019

    My family loved it! I did heavily season the ground turkey with Morton’s Season All plus a little salt. I also used half of a can of tomato’s with chilies along with the 14.5 can of tomatoes (with green pepper

  • Medic 716
    Feb 11, 2019

    Great base recipe. Easy to make. Flavor was good. Like other reviews a person could change it up and do a lot of different things with this.

  • sdipiazza
    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.

  • jud--dee
    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.

  • dianedrugas
    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 bitWill make it again!

  • Desiree71
    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!

  • Angel182009
    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.

  • Lowcalmama
    Jan 3, 2015

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