Mexican Casserole

Yields 8-12

Mexican Casserole

55 minPrep Time

20 minCook Time

1 hr, 15 Total Time

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Ingredients

Sauce:
• 2 T extra virgin olive oil
• 1 T wheat flour
• ¼ cup red chili powder
• 3 T pureed tomato
• 1 tsp. dried oregano
• 1 tsp. ground cumin
• 2 cups chicken stock (homemade or from natural base)
Rice:
• 1.5 cups of uncooked brown rice
• 3 cups water
Casserole:
• 1 cup black beans
• 1 cup frozen corn
• ½ lb. ground turkey
• 1 cup sauce (from above)
• ½ cup shredded low fat cheese
• 2 T diced onions

Instructions

1. Sauce: Heat the oil in a saucepan over medium heat. Add flour and chili powder, whisk for a couple minutes. Stir in the chicken stock, tomato puree, oregano and cumin. Simmer for 15 minutes, stirring frequently. Store remaining sauce in freezer bags to use later.
2. Rice: (can be prepared early) Put brown rice and water into a pot and bring to a boil over medium high heat. Reduce heat to medium-low, cover pot and simmer until liquid is completely absorbed and rice is tender, about 40 mins. No peeking! Set covered pot aside for 10 mins then uncover and fluff rice with fork.
3. Casserole: Brown turkey, and then add corn, black beans and diced onion. Cook until softened. Dump mixture into rice and stir everything together. Mix with enchilada sauce, pour into casserole dish and top with cheese. Bake at 350 degrees for 20 mins.
4. Serve with a side salad of romaine and tomatoes with balsamic vinegar as a dressing.