Mexican Casserole

Name: Mexican Casserole
Prep time: PTM
Cook time: PTM

portion(s)

preparation

cooking

ingredients

Main dish

Servings: 8
Preparation time: 5 minutes
Cooking time: 65 minutes
Cost per serving: $2.21
Storage: 3 days in the fridge. Can be frozen.
Kitchen tools: Measuring cups and spoons, cutting board, sharp knife, 9 x 13-inch baking dish, can opener, large pot, colander, grater, wooden spoon, aluminum foil
This original recipe was developed by Extenso—the Université de Montréal reference centre on human nutrition.

Ingredients

15 ml (1 tbsp) canola oil
1 large or 2 small yellow onions, peeled and chopped
500 g (1 lb) ground turkey Or ground chicken or pork
30 ml (2 tbsp) chili powder
Salt, pepper and Tabasco-style hot sauce, to taste
1 can (796 ml) diced tomatoes
1 can (540 ml) black beans, drained and rinsed
250 ml (1 cup) frozen corn nibs
250 ml (1 cup) chicken broth Or water, if you don’t have any broth
250 ml (1 cup) uncooked rice
500 ml (2 cups) grated cheddar cheese (divided: 250 ml [1 cup] + 250 ml [1 cup])

Preparation

1. Place oven rack in the middle position and preheat the oven to 190^oC (375^oF). Oil a 9 x 13-inch baking dish.

2. Heat the oil in a large pot over medium-high heat. Add the onions and ground turkey and cook about 5 minutes, or until the turkey starts to brown.

3. Add the chili powder, salt, pepper and hot sauce. Mix.

4. Add the diced tomatoes, black beans, corn, chicken broth, rice and 250 ml (1 cup) of cheddar cheese. Mix.

5. Pour the mixture into the baking dish and cover with aluminum foil so that the top does not brown.

6. Bake 50 minutes.

Tip: Use the cooking time to prepare your side dishes.

7. Remove from the oven, remove the aluminum foil and garnish with the remaining cheddar cheese.

8. Return to the oven for 5 minutes or until the cheese has melted.