Mexicali Casserole (Gluten Free)

"Taste of Home Casseroles and One Dish Meals" describes this dish as mild but hearty.  For those who don’t want a lot of hot peppers, this fills the bill.  I made it even easier by making the casserole in my cast iron skillet and then baking it in the same skillet, since it’s a casual supper dish.  I did use black beans because I had some already cooked in the freezer.  Lean ground beef would work as well as the ground turkey.  We thought it made more like 8 servings than six.  I think many Taste of Home recipes have serving sizes that are a little on the large side.

This is a nice twist on conventional “Mexican Rice”.   Serve it with a green vegetable or salad.              

Mexicali Casserole

  1           Pound  Ground Turkey (or beef)

  1 1/2    Cups  Onion -- chopped

     1/2    Cup  Green Pepper -- chopped

  1           Teaspoon  Garlic -- minced

  1           Teaspoon  Chili Powder

     1/2    Teaspoon  Salt

  16         Ounces  Kidney Beans -- rinsed and drained

  2           Cups  Canned Diced Tomatoes -- undrained

  1           Cup  Water

     2/3    Cup  Rice -- uncooked

     1/3    Cup  Ripe Olive -- sliced

     1/2    Cup  Cheddar Cheese -- shredded

In a large skillet, cook the ground meat, 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 quart baking dish coated with cooking spray.  Cover and bake at 375° for 50-55 minutes or until the rice is tender.  Uncover; sprinkle with cheese.  Bake 5 minutes longer or until cheese is melted.

6 Servings

$ 4.48 or 75¢ per serving if using garden green peppers and 6 servings.