Mexicali Casserole

Total Time:Prep: 15 min. Bake: 55 min.

Recipe by Gertrudis Miller, Evansville, Indiana

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Oct. 02, 2022

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

TEST KITCHEN APPROVED

Mexicali Casserole

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Yield:6 servings
Prep:15 min
Cook:55 min
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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
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Directions

  1. 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. 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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