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Title: Mexicali Casserole
Categories: Poultry, Vegetables, Beans, Rice, Cheese
Yield: 6 servings

1 lb Ground turkey
2 md Onions; chopped
1 sm Bell pepper; chopped
1 cl Garlic; minced
16 oz Can kidney beans; rinsed,
- drained
14 1/2 oz Can diced tomatoes;
- undrained
1 c Water
2/3 c Uncooked long grain rice
1/3 c Sliced ripe olives
1 ts Chilli spice mix
1/2 ts Salt
1/2 c Shredded Cheddar cheese

Set oven @ 375oF/190oC.

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.

Transfer to an 11" X 7" 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.

Gertrudis C. Miller, Evansville, Indiana

Makes: 6 servings

RECIPE FROM: https://www.tasteofhome.com

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