From Karin's Kitchen:
Mexicali casserole
1 lb. lean ground turkey
1 1/2 cups chopped onions
1/2 cup chopped green pepper
1 garlic clove, minced
1 tsp. salt
1 can (16 oz.) kidney beans, rinsed and drained
1 can (14 1/2 oz. ) 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
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 min. 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 degrees for 50-55 mins. or until rice is tender. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
6 servings
