Sunday, January 9, 2011

Mexicali Casserole

Mexicali Casserole Recipe
This goes really well with corn chips. Thanks taste of home

Ingredients

  • 1 pound lean ground turkey
  • 1-1/2 cups chopped onions
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 teaspoon chili powder
  • 1/2 teaspoon salt
  • 1 can (16 ounces) kidney beans, rinsed and drained
  • 1 can (14-1/2 ounces) Hunt’s® Original Diced Tomatoes, undrained
  • 1 cup water
  • 2/3 cup uncooked long grain rice
  • 1/3 cup sliced ripe olives
  • 1/2 cup shredded reduced-fat cheddar cheese

Directions

  • In a large skillet coated with cooking spray, cook the turkey, onions and green pepper over medium heat until meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer; Drain. Sprinkle with chili powder and salt. Stir in the beans, tomatoes, water, rice and olives.
  • Transfer to a 2-1/2-qt. baking dish coated with cooking spray. Cover and bake at 375° for 50-55 minutes or until rice is tender. Uncover; sprinkle with cheese. Bake 5 minutes longer or until cheese is melted. Yield: 6 servings.

    2 comments:

    1. Looks really yummy!! I wish I could get my kids to eat something like that.

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    2. Heather, keep trying. My son used to be so picky, now he'll eat just about anything I cook for dinner. Oh and the fact that it has cheese on it helps a lot. It will take a while but most kids grow out of the picky stage.

      ReplyDelete