Mexicali Casserole

• 1 pound lean ground turkey
• 2 medium onions, chopped
• 1 small green pepper, chopped
• 1 garlic clove, minced
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 cup water
• 2/3 cup uncooked long grain rice
• 1/3 cup sliced ripe olives
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 cup shredded reduced-fat cheddar cheese

1. Preheat oven to 375u0b0. In a large skillet coated with cooking spray, cook turkey, onions and pepper over medium heat until meat is no longer pink and vegetables are tender, breaking up turkey into crumbles, 6-8 minutes. Add garlic; cook 1 minute longer. Drain. Stir in beans, tomatoes, water, rice, olives, chili powder and salt.
2. Transfer to an 11x7-in. baking dish coated with cooking spray. Bake, covered, until rice is tender, 50-55 minutes. Sprinkle with cheese. Bake, uncovered, until cheese is melted, about 5 minutes longer.

turkey, onions, green pepper, garlic, kidney beans, tomatoes, water, long grain rice, olives, chili powder, salt, cheddar cheese

Taken from www.tasteofhome.com/recipes/mexicali-casserole/ (may not work)