Recipe: Mexicali Casserole

MEXICALI CASSEROLE

2 cups elbow macaroni, cooked and drained
1/2 tsp olive oil
1 lb ground turkey breast
1/2 cup chopped onions
1/2 cup chopped bell peppers
1 pkg taco seasoning mix
1 (15 oz) can dark red kidney beans, undrained
1 (16 oz) can no-salt-added tomato sauce
1/4 cup skim milk, at room temperature
2 1/2 cups grated fat-free cheddar cheese, divided use

Preheat oven to 375 degrees F. Prepare a 2-quart casserole dish with cooking spray; set aside.

In a skillet, heat oil over medium heat. Add turkey, onions, and bell peppers. Cook until turkey is no longer pink and vegetables are tender.

Stir in taco seasoning mix, dark red kidney beans, and tomato sauce. Reduce heat and simmer, uncovered for 5 minutes; set aside.

Return hot macaroni to saucepan. Stir in milk and 2 cups cheddar cheese. Layer half the macaroni and half turkey mixture in prepared pan. Repeat layers.

Bake, uncovered, for 20 minutes or until heated through.

Top with remaining 1/2 cup cheddar cheese.

Bake, uncovered again, for 3 minutes or until cheese has melted.

Servings: 8
Source: Quick & Easy Casseroles