If you are trying to keep a hungry teenage boy satisfied like me, then you will appreciate this recipe for Cheesy Mexican Rice Casserole.
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.