Ingredients
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup mild, medium or hot salsa
1/4 teaspoon ground black pepper
1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces
1 1/2 cups uncooked instant white rice
1 cup (4 oz.) shredded Mexican-blend cheese
1/4 cup sour cream
1 tablespoon water
1 avocado, peeled and sliced (optional)
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and black pepper; mix well. Add vegetables, turkey and rice; mix well. Cover dish tightly with foil.
BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
COMBINE sour cream with water in small bowl. Drizzle over casserole. Top with avocado slices just prior to serving.
TIPS:
• To keep avocado slices from browning, squeeze fresh lime juice over slices.
Nutrition Facts
Serving Size: 1/10 of Recipe
Servings Per Recipe: 10
Amount Per Serving
Smartpoints: 8
Calories: 250
Total Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 50mg
Sodium: 400mg
Carbohydrates: 26g
Dietary Fiber: 3g
Sugars: 6g
Protein: 16g
1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk
1 can (10 3/4 oz.) condensed cheddar cheese soup
1/2 cup mild, medium or hot salsa
1/4 teaspoon ground black pepper
1 bag (14 to 16 oz.) frozen Southwest-style vegetable blend: broccoli, corn, black beans and red peppers, thawed
2 cups cooked turkey or chicken (about 10 oz.), cut into 1/2-inch pieces
1 1/2 cups uncooked instant white rice
1 cup (4 oz.) shredded Mexican-blend cheese
1/4 cup sour cream
1 tablespoon water
1 avocado, peeled and sliced (optional)
Directions
PREHEAT oven to 350° F. Grease 13 x 9-inch baking dish.
COMBINE evaporated milk and condensed soup in baking dish with wire whisk until smooth. Add salsa and black pepper; mix well. Add vegetables, turkey and rice; mix well. Cover dish tightly with foil.
BAKE for 35 minutes. Uncover; top with cheese. Bake for an additional 10 to 15 minutes or until cheese is melted and mixture is bubbly. Let stand for 5 minutes before serving.
COMBINE sour cream with water in small bowl. Drizzle over casserole. Top with avocado slices just prior to serving.
TIPS:
• To keep avocado slices from browning, squeeze fresh lime juice over slices.
Nutrition Facts
Serving Size: 1/10 of Recipe
Servings Per Recipe: 10
Amount Per Serving
Smartpoints: 8
Calories: 250
Total Fat: 8g
Saturated Fat: 4.5g
Cholesterol: 50mg
Sodium: 400mg
Carbohydrates: 26g
Dietary Fiber: 3g
Sugars: 6g
Protein: 16g
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