Cheesy Mexican Rice Casserole
If you are trying to keep a hungry teenage boy satisfied like me, then you will appreciate this recipe for Cheesy Mexican Rice Casserole.
Servings 8
Calories 417kcal
Ingredients
- 2 1/2 cups water
- 1 1/2 cups rice
- 1 tsp salt
- 1 15 oz can nacho cheese sauce
- 1 lb ground turkey 99% fat free
- 1 envelope taco seasoning
- 1 cup salsa your favorite brand
- 1 15 oz can petite cut diced tomatoes
- 1 15 oz can black beans drained
- 1 cup cheddar cheese shredded
- 1/2 cup tortilla chips crushed
- sour cream and black olives for serving
Instructions
- Drain the tomatoes. Add the tomato juice to the water and salt. Bring to a boil Add in the rice. Stir to combine. Reduce the heat to the lowest setting. Put a lid on the pot. Cook for at least 15 minutes, or until the liquid is absorbed and the rice is tender. Turn off the heat.
- Meanwhile in a large skillet cook the turkey until no longer pink. Add the taco seasoning and salsa. Simmer for a few minutes. Turn off the heat.
- Preheat oven to 350 degrees F.
- Stir the nacho cheese into the cooked rice.
- Spread the cheesy rice into the bottom of a 9 x 13 casserole dish.
- Top the cheesy rice with the drained, diced tomatoes.
- Top the tomatoes with the black beans.
- Top the black beans with cooked turkey.
- Cover the dish with foil and bake at 350 for 20 minutes.
- Remove the casserole dish from the oven and remove the foil.
- Top the turkey with the shredded cheese and the crushed tortilla chips. Return the dish to the oven to bake for about 10 more minutes, until the cheese is melted.
- Serve the casserole topped with sour cream and black olives.
Nutrition
Calories: 417kcal