* ingredients:

°15 ml (1 tablespoon) canola oil
°1  onion (or 2 small), chop
°450g turkey (or chicken or pork) minced
°30 ml (2 tablespoons) chili powder Salt, pepper and hot sauce to taste
°1 can 28 oz (796 ml) chopped tomatoes
°19 oz  can black beans, drained and rinse
°250 ml (1 cup) frozen corn kernels
°250 ml (1 cup) chicken broth
°250 ml (1 cup) dry rice
°500 ml grated cheddar cheese

* Preparation:

Place the oven rack in the middle and preheat the oven to 190
Oil a 23 x 33 cm (9 x 13 inch) baking dish.
In a large saucepan, heat the oil over medium-high heat and sauté the chopped onions and turkey for about 5 minutes or until the turkey begins to turn brown.
Add chili powder, salt, pepper and hot sauce. to mix together.
Add diced tomatoes, black beans, corn, chicken broth, rice, and 250 ml (1 cup) of cheddar cheese. to mix together.
Pour the mixture into a baking dish and cover with aluminum foil so that the top does not burn.
Bake for 50 minutes. 

Tip: Take advantage of the cooking time to prepare your side dishes.
Remove from the oven, remove the aluminum foil and spread the rest of the cheddar cheese on top.
Return the Mexican casserole to the oven for 5 minutes or until the cheese has melted.

Enjoy !