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Prep Time: 10 Minutes Cook Time: 35 Minutes |
Ready In: 45 Minutes Servings: 14 |
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This recipe is based off of a recipe from Recipe Zaar ( Nacho Skillet Casserole ). I made a number of modifications, and figured I would post it. It's a very filling dish that's like nacho toppings on rice, instead of chips. This is a very adaptable recipe, and I'd love to hear all of your variations! If you do not like spice, I suggest adding the chili powder gradually until you find the perfect amount of heat for you. I have frozen this and reheated it with success! Please note: cook time and final yield do not factor in rice Ingredients:
2 teaspoons olive oil |
1 lb ground turkey |
1 large onion, diced |
2 (15 1/2 ounce) cans kidney beans, drained and rinsed |
2 (10 3/4 ounce) cans cheddar cheese soup |
1 (15 ounce) can mexicorn, drained |
3/4 cup tomato sauce |
2 teaspoons chili powder |
1 1/2 teaspoons garlic powder |
1 teaspoon salt |
1/4 teaspoon pepper |
6 cups cooked brown rice |
Directions:
1. Heat olive oil in a large skillet.
2. Brown turkey and onions in skillet until turkey is no longer pink in the center.
3. Drain any excess fat.
4. Mix kidney beans, cheddar cheese soup, Mexicorn, tomato sauce, chili powder, garlic powder, salt, and pepper into skillet.
5. Simmer mixture together, stirring occasionally, until warmed through.
6. Serve over warm rice.
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