Mexicali Casserole
TOTAL TIME: Prep: 15 min. Bake: 55 min.
YIELD: 6 servings.
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
Ingredients
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1 pound lean ground turkey
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2 medium onions, chopped
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1 small green pepper, chopped
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1 garlic clove, minced
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1 can (16 ounces) kidney beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup water
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2/3 cup uncooked long grain rice
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1/3 cup sliced ripe olives
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1 teaspoon chili powder
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1/2 teaspoon salt
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1/2 cup shredded reduced-fat cheddar cheese
Directions
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1.
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.
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2.
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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