Mexicali Casserole

Name: Mexicali Casserole
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

12 ingredients

2 steps

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

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.
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.