Keep on movin’, Tex-Mex foods, Mexicali Casserole is here to proclaim its fusion cuisine preeminence! The Golden State brings the lean, tender ground turkey, fresh veggies, and hearty kidney beans to the dish. You can thank the beautiful shores of Mexico for the little kick of spice and all of the tender rice. It’s truly a flavorful and fulfilling union that is topped off with bubbly, melted cheese. Taste after taste, Mexicali Casserole is sure to satisfy–the only question lingering will be which deliciously desirable destination should you travel to first?
Ingredients
- 1 pound lean ground turkey
- 2 medium onions, chopped
- 1 small green pepper, chopped
- 1 clove of garlic, minced
- 1 (16-ounce) can of kidney beans, rinsed and drained
- 1 (14.5-ounce) diced tomatoes, undrained
- 1 cup water
- 2/3 cup long grain rice, uncooked
- 1/3 cup ripe olives, sliced
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 1/2 cup cheddar cheese, reduced-fat and shredded
Directions
Step 1 –Preheat the oven to 375 degrees F.
Step 2 –Coat an 11×7-inch baking dish with cooking spray.
Step 3 –Coat a large skillet with cooking spray.
Step 4 –Place the coated skillet on the stove-top over medium heat.
Step 5 –Add the turkey, onion, and peppers to the skillet and cook while crumbling the turkey until it is no longer pink and the veggies are tender, for about 6-8 minutes.
Step 6 –Add the garlic to the turkey and veggie mixture and cook, for about 1 minute.
Step 7 –Transfer the skillet from the heat and carefully drain the excess grease.
Step 8 –Still away from the heat, stir the beans, tomatoes, water, rice, olives, chili powder, and salt into the turkey and veggie mixture.
Step 9 –Transfer the turkey and veggie mixture into the prepared baking dish.
Step 10 –Bake, covered, until the rice is tender, about 50-55 minutes.
Step 11 –Carefully discard the foil and sprinkle the casserole with the cheese.
Step 12 –Bake, uncovered, until the cheese is melted, about 5 minutes.
Step 13 –Slice and serve.
