Mexican Casserole by Well Plated

olive oil, lean ground chicken or turkey, yellow onion, kosher salt, red bell pepper, green bell pepper, black beans, corn, chili powder, ground cumin, garlic powder, water, fire-roasted tomatoes, salsa, long grain brown rice, shredded mexican blend cheese, cilantro

Prep Time: 20 min
Cook Time: 55 min
Total Time: 1 hour 15 min

– 2 teaspoons extra virgin olive oil
– 1 pound 93% lean ground chicken or turkey
– 1 small yellow onion, diced
– 1 teaspoon kosher salt
– 1 large red bell pepper
– 1 large green bell pepper
– 115-ounce can low-sodium black beans (drained and rinsed)
– 1 cup corn kernels
– 2 tablespoons chili powder
– 1 tablespoon ground cumin
– 1 teaspoon garlic powder
– 1/4 cup water
– 115-ounce canfire-roasted diced tomatoes in their juices
– 2 cups of salsa (1 (16-ounce) jar)
– 1 cup uncooked long grain brown rice
– 1 cup shredded Mexicanblend cheese (divided)
– For serving: chopped fresh cilantro (diced avocado, chopped green onion, sour cream or plain Greek yogurt)

Prep Time: 20 min
Cook Time: 55 min
Total Time: 1 hour 15 min

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