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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


  • 1 pounds - lean ground beef or turkey
  • 1 1/2 cups - chopped onions
  • 1/2 cups - chopped green pepper
  • 1 cloves - garlic, minced
  • 1 teaspoons - chili powder
  • 1/2 teaspoons - salt
  • 1 cans - kidney beans, 16 oz., rinsed, drained
  • 1 cans - diced tomatoes, 14.5 oz., undrained
  • 1 cups - water
  • 2/3 cups - uncooked long grain rice
  • 1/3 cups - sliced ripe olives, optional
  • 1/2 cups - shredded reduced-fat cheddar cheese, optional
  • Directions:

    1. In a large skillet, coated with cooking spray, cook the turkey (or beef), onions, green pepper and garlic over medium heat until meat is no longer pink and vegetables are tender; drain. Sprinkle with chili powder and salt. Stir in beans, tomatoes, water, rice and olives.

    2. Transfer to 2-1/2 quart baking dish coated with cooking spray. Cover and bake at 375° F for 50-55 minutes or until rice is tender. Sprinkle with cheese. Bake 5 minutes longer or until cheese is melted.

    Brief Description

    A mild Mexican casserole with beef, beans and rice.

    Main Ingredient:

    ground beef or turkey

    Category:  Beef

    Cuisine:  Mexican

    Prep Time: 15 min
    Cook Time: 1 hour(s) 15 min


    This recipe is very mild. We like to kick it up by replacing the chili powder and salt with 2 tablespoons of taco seasoning and using a can of Rotel Tomatoes in place of the diced tomatoes.

    If you are in a hurry, you can shorten the baking time to 15 minutes by using 1-1/2 cups of cooked rice in place of the 1 cup of water and 2/3 cup uncooked rice.

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    Posted On:

    July 19, 2014

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