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home > recipes > casseroles > mexicali casserole
* Exported from MasterCook Mac * Mexicali Casserole Recipe By : Quick & Easy Casseroles Serving Size : 8 Preparation Time :0:10 Categories : Mexican Casserole Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 c elbow macaroni -- cooked and drained 1/2 tsp olive oil 1 lb ground turkey breast -- cooked 1/2 c onions -- chopped 1/2 c bell peppers -- chopped 1 pkg taco seasoning mix 15 ozs dark red kidney beans -- undrained 16 ozs no-salt-added tomato sauce 1/4 c skim milk -- at room temperature 2 c fat-free cheddar cheese -- grated 1/2 c fat-free cheddar cheese -- grated Preheat oven to 375. 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 cheddar cheese. Bake, uncovered again, for 3 minutes or until cheese has melted. - - - - - - - - - - - - - - - - - - Per serving: 231 Calories; 5g Fat (19% calories from fat); 19g Protein; 35g Carbohydrate; 45mg Cholesterol; 595mg Sodium Nutr. Assoc. : 0 0 694 0 0 0 0 0 0 0 0 -- Anita A. Matejka Texas, USA

Mexicali Casserole


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keyword: mexicali
keyword: casserole
recipes for casseroles
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Email Address:
(posted April 23, 1995)

* Exported from MasterCook Mac *

Mexicali
Casserole

Recipe By : Quick & Easy Casseroles
Serving Size : 8 Preparation Time :0:10
Categories : Mexican
Casserole

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 c elbow
macaroni -- cooked and drained
1/2 tsp
olive oil
1 lb ground
turkey breast -- cooked
1/2 c onions -- chopped
1/2 c bell peppers -- chopped
1 pkg
taco seasoning mix
15 ozs dark red
kidney beans -- undrained
16 ozs no-
salt-added
tomato sauce
1/4 c
skim milk -- at room temperature
2 c
fat-free cheddar
cheese -- grated
1/2 c
fat-free cheddar
cheese -- grated

Preheat oven to 375. 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
cheddar
cheese. Bake, uncovered again, for 3 minutes or until cheese has
melted.

- - - - - - - - - - - - - - - - - -

Per serving: 231 Calories; 5g
Fat (19% calories from fat); 19g Protein; 35g
Carbohydrate; 45mg Cholesterol; 595mg Sodium

Nutr. Assoc. : 0 0 694 0 0 0 0 0 0 0 0

--
Anita A. Matejka

Texas, USA




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