Mexicali Casserole

By Cindy_Wicker

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

Details

Servings 6

Preparation

Step 1

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.

Nutrition Facts: 1 serving equals 348 calories, 10 g fat (3 g saturated fat), 66 mg cholesterol, 508 mg sodium, 41 g carbohydrate, 9 g fiber, 24 g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 2 vegetable.

8 WW Points Plus